Creamy and Crunchy Spinach over Chicken recipe

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Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
¾ (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
¼ cup coconut oil
1 pound skinless, boneless chicken breast halves
1 tablespoon liquid amino acid (such as Bragg®), or to taste

Nutrition Info

660.2 calories
carbohydrate: 17 g
cholesterol: 133 mg
fat: 48.9 g
fiber: 2.3 g
protein: 39.6 g
saturatedFat: 29.2 g
servingSize: -
sodium: 968.6 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Chicken covered with a crunchy creamed spinach. Serve with a side of carrots and you have a good mix of sweet and sour.

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