Creamy And Crunchy Spinach Over Chicken

• Spinach:
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup grated Parmesan cheese
• 3/4 (8 ounce) package cream cheese, softened
• 1 (3 ounce) can French-fried onions, divided
• 3 tablespoons lemon juice
• 2 tablespoons minced garlic
• sea salt to taste
• ground black pepper to taste
• Chicken:
• 1/4 cup coconut oil
• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon liquid amino acid (such as Bragg(R)), or to taste

1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
3. Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
4. Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. Put chicken onto plates and top with generous amounts of the spinach mixture.

parmesan cheese, cream cheese, onions, lemon juice, garlic, salt, ground black pepper, chicken, coconut oil, skinless, liquid amino

Taken from www.allrecipes.com/recipe/241859/creamy-and-crunchy-spinach-over-chicken/ (may not work)