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1
Preheat the oven to 400F.
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2
In a small saucepan, heat the apple juice until almost boiling.
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3
Place the currants in a small heat-proof bowl.
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4
Pour the apple juice over them.
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5
Let sit for 20 minutes, then drain.
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6
Set aside.
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7
In a large saute pan, heat 2 tablespoons of the oil over medium heat.
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8
Add the garlic and cook for 1 minute, stirring constantly.
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9
Add the spinach and cover.
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10
Cook for 3 minutes, or just until the leaves begin to turn a vibrant shade of green but are not quite cooked through.
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11
Uncover and turn off heat.
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12
(The spinach will continue to cook after the heat has been turned off.)
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13
Add 3/4 teaspoon of the salt, red pepper flakes, and half of the currants.
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14
Toss gently (tongs work well), and set aside.
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15
To prepare the chicken: Mix together the panko, Parmesan cheese, remaining 2 teaspoons of the salt, and 1/2 teaspoon pepper.
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16
Transfer the mixture to a flat plate.
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17
Put the beaten eggs in a shallow bowl.
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18
Have a large plate ready.
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19
Dip the chicken breasts into the eggs and then coat with the bread crumb mixture.
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20
Put them on the plate.
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21
Line a large baking sheet with paper towels.
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22
In a large saute pan, heat the oil and butter together over medium-high heat, until the butter begins to bubble.
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23
Saute the chicken breasts for 5 minutes on one side, or until the undersides are crispy and brown.
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24
Turn and cook 4 to 5 minutes more, or until the other side is also crispy and brown and the chicken is cooked through.
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25
Transfer to the paper towel-lined baking sheet to drain.
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26
Remove the paper towels and discard.
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27
Sprinkle two-thirds of the blue cheese on top of the chicken.
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28
Bake for 5 minutes, or until the cheese has melted.
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29
Warm the spinach on medium-high heat for 2 minutes.
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30
Distribute the spinach among 4 dinner plates.
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31
Sprinkle with remaining blue cheese.
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32
Place the chicken on top of the spinach, sprinkle with remaining currants, and serve right away.
