Spinach Artichoke Chicken with Cypriot Potatoes

Preheat oven to 350 degrees. Bring potatoes to a boil. Boil for about 15 minutes. Drain the potatoes cut them in half and place them in a baking dish. Drizzle with olive oil and season with salt and pepper. Chop the tomatoes and add it to the potatoes and 3 bay leaves. Toss everything together until well coated. Bake for 25-35 minutes, stirring occasionally during cooking process.

While potatoes cook make the topping for the chicken. Pat the marinated artichokes dry with a paper towel. Chop the artichokes and stem and chop the spinach. Drizzle some olive oil into a skillet. Sauté the spinach, garlic and artichokes for a few minutes until everything is wilted down.

Place the spinach and artichoke mixture in a medium bowl with the room temperature cream cheese. Add in the mozzarella cheese, parmesan cheese, and Worcestershire sauce. Mix until thoroughly combined. Set aside.

Wipe skillet clean and add a tablespoon of olive oil. Heat skillet on medium. Pat the chicken breasts dry with a paper towel, salt and pepper both sides and place them in the skillet. Cook the chicken for 9-12 minutes turning them during the cooking process.

Line a baking sheet with aluminum foil. After chicken has cooked for a few minutes place it on the prepared baking sheet. Spoon the spinach artichoke mixture onto the chicken breasts and pat it down. Bake for 12-15 minutes until the top is golden brown and the internal temperature is 165 degrees.

Plate the dish with Cypriot Potatoes and Spinach Artichoke Chicken breasts. Serve and enjoy!