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1.
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Preheat oven to 400 F. 2.
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Pound the chicken breasts just to an even thickness.
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3.
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Youll need three shallow dishes.
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Into one dish add the flour.
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4.
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In another dish beat the eggs with just a splash of water.
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5.
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In the last dish combine the panko bread crumbs, Parmesan cheese, herbs de Provence (or Italian seasoning), 1/2 teaspoon salt, and 1/4 teaspoon pepper.
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6.
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Lightly dredge each piece of chicken first in the flour, then dip it into the egg wash, finally cover the chicken in the seasoned bread crumbs.
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Set the dredged chicken on a plate and set it to the side.
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7.
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In a large skillet, over medium high heat saute the spinach in a tablespoon of olive oil.
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Season the spinach with just a pinch of salt and pepper.
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When the spinach has just wilted remove it from the skillet to a strainer set over a bowl (to catch any liquid) and set it to the side.
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8.
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Heat that same large skillet once again over medium high.
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Add enough olive oil to cover the bottom of the pan.
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9.
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Brown the chicken in the hot skillet for 3 to 5 minutes on each side.
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10.
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Remove the browned chicken to a sheet pan or baking dish.
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11.
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Top each piece of chicken with the wilted spinach, then 1/4 of the tomato sauce, and finally cover the top with slices of mozzarella.
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12.
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Cook the chicken in the oven for about 15 to 20 minutes, until the chicken has cooked through and the cheese is bubbly and golden.
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13.
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Allow the chicken to set for at least 5 minutes before serving.
