Movin' On Up: Spinach Artichoke Chicken

You may remember me mentioning that at Thatbaby's first swim lesson of the season he appeared to be the oldest and most advanced member of the class  (or you could pay absolutely no attention to my mentions of my child on this blog - and that's okay too).

In any event, after that class, Thatboy called to see if we could have Thatbaby moved up to the next level up - 21 through 36 months.  He's been taking this class for the past couple weeks.

The kids are much more independent in this class, and spend a lot more time underwater, fishing for rings or doing passes.

And Thatbaby is already showing improvement. Last year, and even his first week this year in the younger class, he got the arm movements down, but wasn't doing well with kicks. Now he's kicking up a storm. 

He's blowing bubbles and almost confident enough to jump off the side without holding anyone's hands. Almost.

And Thatboy is holding him less and less as he swims towards his ducky.

it's important to move up in life.  Staying in the same place means no improvement.  And the same holds true for recipes.  Most of us have favorite dishes that find their way not our tables again and again.  And there's nothing wrong with that. But sometimes it only takes a little change to bring it too whole 'nothin level.  Like the Artichoke Crusted Chicken I made a while back. So easy, so cheesy, so delicious. But add a little spinach to it and voila, it's like an entirely new dish!

Spinach Artichoke Chicken

2 chicken breasts, pounded thin
1 tbsp olive oil
1/4 cup greek yogurt
1/4 cup artichoke hearts, drained and chopped

1/4 cup frozen spinach, thawed, with excess moisture squeezed out
1/3 cup grated white cheddar cheese
Salt
Pepper

1. Preheat oven to 400.  Heat olive oil in a pan over medium high heat.  Sauté the chicken breast for about 8-10 minutes, flipping once, or until the juices run clear when pierced with a fork.  Set aside.
2. Mix together the yogurt, artichoke hearts, spinach, and cheddar cheese.  
3. Spread the mixture over the sauteed chicken breasts.  Bake until the cheese is melted and bubbling.