For the chicken
2 large, skinless, boneless chicken breasts
Plain flour, for dusting
2 medium eggs, seasoned and beaten
70g toasted fine breadcrumbs
Sea salt and freshly ground black pepper
For the spicy spinach
8 tbsp olive oil
250g spinach leaves
1 garlic clove, sliced
½ tsp crushed, dried chilli
For the tomato salsa
3 large, fresh plum tomatoes, chopped
2 tbsp pitted black olives, sliced
5 fresh basil leaves
2 tbsp extra virgin olive oil
First, make the salsa.
Mix the tomatoes, olives and basil together in a large bowl and drizzle with some extra virgin olive oil and season with salt and pepper. Allow to rest.
With a meat mallet, beat the chicken breasts between two sheets of cling film until they are 1cm thin. Lightly dust the chicken breasts in flour, then dip each into the egg and then in the breadcrumbs, making sure each piece is well coated.
Heat about 6 tbsp of the olive oil in a large frying pan and gently fry the chicken over a medium heat for approximately three minutes on each side, until they become golden and crisp. Transfer to kitchen paper, to allow the excess oil to drain.
While the chicken is cooking, heat the remaining olive oil in another frying pan and fry the spinach, garlic and the chilli. Season with salt and cook for approximately four minutes, until softened. Keep stirring with a wooden spoon.
Place a chicken breast on each plate. Spread three tablespoons of the salsa on top and serve immediately with the spinach.