Ingredients

• 4 medium chicken breasts
• skinless and boneless
• 100g/3½ plain flour
• 1 handful of fine breadcrumbs
• toasted
• 2 eggs
• beaten with salt and freshly ground black pepper
• 4 tbsp Italian extra virgin olive oil
• 4 fresh large plum tomatoes
• chopped
• 1 handful of pitted black olives
• sliced
• 3 tbsp flatleaf parsley
• chopped
• 10 tbsp Italian olive oil
• for frying
• 1 clove garlic
• sliced
• 2 pinches dried
• crushed chilli
• 500g/1lb 1½oz spinach leaves
• washed
• salt and freshly ground black pepper
• to taste

Directions

• With the help of a meat mallet
• beat the chicken breasts between two sheets of cling film until thin.
• Dust the chicken breasts in flour
• then dip each into the egg and then in the breadcrumbs making sure each piece is well coated.
• Preheat the olive oil in a large frying pan and gently fry the chicken for approximately two minutes on each side
• until they become golden and crisp. Place the browned breasts on some kitchen roll
• allowing the excess oil to drain. Keep warm.
• To make the sauce
• in a large bowl
• mix the tomatoes
• olives and parsley together and season with some extra virgin olive oil and some salt and pepper. Allow this mixture to rest.
• In the meantime
• shallow fry the garlic and the chilli in two tablespoons of olive oil for approximately 10 seconds. Immediately add the spinach leaves
• season with salt and cook for approximately three minutes
• until softened.
• To serve
• put some spinach in the middle of a plate
• place a chicken breast on top and spread two tablespoons of the cold tomato mixture on top.
• Serve immediately.