Sprinkle one side of the chicken with salt, ground black pepper and garlic powder. Turn over and sprinkle the other side with salt, pepper and garlic powder.
Coat the chicken completely in the flour. Shake off the excess.
Beat up the egg and a tablespoon of water.
Mix up the bread crumbs and cheese.
Dip the chicken in the egg, let the excess drip off. Coat the chicken in the bread crumbs and cheese. Press to make sure the entire breast is coated well. Set aside.
Heat up a pan and add a few tablespoons of olive oil, enough to coat the bottom. When the oil is hot, add the chicken. Cook for a few minutes on each side until golden brown. Since these are thin chicken breasts, they cook quickly, about 3 to 4 minutes on each side.
The chicken is cooked, remove from the pan and set aside.
When the pan is cool, wipe it out. Heat up the same pan and add a few tablespoons olive oil.
Add one small onion chopped and 4 small cloves of garlic chopped, about one teaspoon. A sprinkle of salt. Stir and cook until golden.
Now add 2 pinches red chili flakes, crush ½ tsp dried oregano in your palms and add it to the pan, ¾ cup tomato sauce, a little salt.
Simmer for two minutes and add 4 ounces/115 grams of spinach leaves. I add half the spinach, stir, let it wilt and then add the other half. Otherwise it’s difficult to stir it into the sauce.
Cook for 2 minutes until the spinach is soft, add ½ cup whole milk, stir and simmer for another 2 minutes. Taste and add more salt or pepper if you like. If your tomato sauce is very sour, add ½ tsp of sugar.
To make the sauce richer, add 2 tablespoons of grated parmesan. Our spinach and tomato sauce is ready, it’s thick and creamy. Serve chicken on a bed of sauce.
I’m using a stainless steel pan and the chicken was sticking to the pan a little and I had to slowly get under the chicken to scrape it off the pan. If you use a cast iron pan or non-stick, it will be fool proof and you don’t have to worry about any of the coating sticking to the pan.
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