Preheat oven to 400℉.

In a shallow dish, combine Blackened Saskatchewan seasoning, 1/2 teaspoon coarse salt, and 1/2 teaspoon black pepper. Spray chicken with olive oil spray or non-stick cooking spray. Coat chicken on both sides with seasoning blend.

Heat 1 tablespoon olive oil on medium-high in a fry pan. Add seasoned chicken to pan and cook for four minutes, flip chicken and cook another four minutes or until chicken is cooked throughout. Let cool and then shred.

With thawed spinach, squeeze out any excess water using a clean kitchen towel or a couple large paper towels, which is what I prefer to use. Try to remove as much water from the spinach as possible so your dip won't turn out runny.

Heat remaining 1 tablespoon olive oil in a medium fry pan. Add chopped onion and cook about 8 minutes or until softened. Add garlic and cook for another minute. Add spinach and cook for another 2 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

In a food processor, combine cream cheese, greek yogurt, and mayo. Pulse several times until mixture looks smooth, scrape sides, and pulse 1-2 more times.

In a large bowl, combine shredded chicken, spinach mixture, cream cheese mixture, and grated Parmesan. Stir well until combined.

Transfer mixture to a 1 quart baking dish, sprinkle bread crumbs on top, and bake for 20-22 minutes. or until top is golden brown.