2 wedges light creamy swiss cheese
1 tbsp light mayonnaise
1 tbsp reduced-fat Parmesan
1 tsp garlic powder
2 artichoke hearts packed in water, drained and chopped
2 (5 oz) raw boneless skinless chicken breast cutlets
1/8 tsp salt
1/8 tsp pepper
1/2 cup sliced onion
pinch of cayenne pepper (optional)
Preheat oven to 375°F. Lay a large piece of heavy-duty foil on a baking sheet.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir spinach until wilted, about 3 minutes.
Remove spinach from heat, and thoroughly blot to remove excess moisture.
In a medium microwave-safe bowl, microwave cheese wedges for 20 seconds, or until warm. Add mayo, and thoroughly mix. Stir in Parm-style topping, garlic powder and, if you like, a dash or two of cayenne pepper.
Stir in cooked spinach and artichoke hearts.
Season chicken cutlets with salt and black pepper, and place side by side on the center of the foil. Evenly top with onion and spinach-artichoke mixture.
Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet. Bake for 25 minutes, or until chicken is cooked through. Foil packing tips: When you fold up your foil, form a tightly sealed package – you don't want any heat escaping – with a little extra room at the top for the steaming action to take place. Hot steam will be released when you open your foil pack; let it cool for a few minutes, and then slice the foil to let some steam escape.
Cut packet to release steam before opening entirely. Enjoy!
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