600 grams boneless chicken breast
½ cup seasoned flour
½ cup milk
1 clove garlic, crushed
1 egg sea salt and freshly ground pepper olive oil butter
200 gram bag spinach 200 grams sliced ham
150 grams grated mozzarella or Gruyère cheese
800 grams large Agria potatoes, peeled
2 teaspoons finely chopped rosemary
sea salt and freshly ground pepper
Preheat the oven to 200°C.
Fries: Cut the potatoes into 1 cm thick sticks. Cook in boiling salted water for 3 minutes. Drain and dry on a clean tea towel. Place on a baking tray, drizzle with oil, season generously and sprinkle with the rosemary. Toss gently to coat and spread out in a single layer. Roast for about 35 minutes, turning occasionally, until golden brown and crisp.
Chicken: Wash the spinach and pull off any tough stems. Melt a small knob of butter in a sauté pan, add the spinach and turn until wilted. Remove and place between paper towels to soak up the excess moisture.
Cut the chicken horizontally into thin slices.
Place the flour in a shallow dish. Whisk the milk, garlic and egg in another shallow dish and season.
Preheat the grill to high. Dust the chicken in the flour then coat well in the egg mixture.
Heat the oil in a sauté pan and drop in a knob of butter. When sizzling, add the chicken and cook over a medium heat until golden and cooked. Transfer to a plate and cover lightly to keep warm. Repeat with the remaining chicken.
Arrange the chicken on a baking tray. Layer up with spinach, a slice of ham and some cheese.
Grill until the cheese is golden and bubbling.
To serve: Divide the chicken between warm plates and serve with the fries and a salad.