I don’t think you’ve ever truly had pizza until you’ve had pizza from New York City. No offense to Chicago or any other city, nothing really beats a New York slice. Even a crappy slice is better than the best slice in most other cities. If you ever find yourself in New York, I suggest hitting up these places for pizza:
Grimaldi’s Pizzeria – This is by far my favorite place for pizza in New York. You will wait over an hour before you’re seated (even on a weekday afternoon), but it’s definitely worth it. There are several locations throughout New York and New Jersey but you should definitely go to the one in Brooklyn, under the Brooklyn Bridge, if you want to do it right.
Lee’s Tavern – This pizza is definitely worth the trek to Staten Island. From the outside it may not look like much, but Lee’s Tavern serves some of the best thin crust pizza the city has to offer.
Artichoke Pizza – This is not your typical tomato sauce and cheese pizza, but it is just as good. It’s a doughy slice smothered with artichoke hearts, spinach, cream sauce, mozzarella cheese, and pecorino romano cheese. It’s basically hot artichoke dip on pizza. It’s divine!
You may be wondering why I’m babbling about pizza when the title of the post clearly states I should be discussing chicken. Don’t worry I have a reason for all this.
I was planning on making dinner for my mom and grandma this weekend and kept thinking about the slice I recently had at Artichoke Pizza. Spinach Artichoke dip is amazing and putting it on a slice of pizza was genius. The dip is easy to make and I had most of the ingredients in my house so I wanted to incorporate it into a meal some way. The only logical choice was to slather a piece of grilled chicken with the dip. Not only was it logical, it was delicious as well.
Spinach Artichoke Chicken
5 chicken cutlets
1 tablespoon of olive oil
1 8-oz can of artichoke hearts, roughly chopped
1 1/2 cups of shredded mozzarella cheese
1 10-oz package of chopped frozen spinach, thawed
1/2 cup of sour cream
1 teaspoon of minced garlic
5 tablespoons of parmesan cheese
1. Season each chicken cutlet with garlic powder, salt, and pepper. Add the olive oil to a skillet on medium heat and then add the chicken cutlet. Cook for about 5 minutes on each side, until it is lightly browned. Once the chicken is cooked, set aside for later.
2. Add the artichoke hearts, mozzarella cheese, spinach, sour cream, minced garlic, and one teaspoon of garlic powder to a bowl. Mix all the ingredients together until they are combined.
3. Add the pieces of chicken to an oven safe dish. Completely cover each piece with the artichoke mixture. Top each piece of chicken with one tablespoon of parmesan cheese. Place under the broiler, set at high. Bake for five minutes. You just want to heat up the topping and melt the cheese. Once it starts to brown, it is done.
4. Serve with your favorite side dish and enjoy!