-
1
Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl.
-
2
Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl.
-
3
Stir together and refrigerate 15 to 30 minutes.
-
4
Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
-
5
Remove chicken from the marinade and pat dry (discard marinade).
-
6
Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil.
-
7
Place a piece of chicken in the middle of plastic sheet and brush lightly with oil.
-
8
Cover the chicken with another wide layer of plastic wrap.
-
9
Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick.
-
10
(Dont pound too hard or youll tear the meat.
-
11
If that happens it wont be the end of the world, youll just have a few pieces to cook.)
-
12
Repeat with the remaining chicken breast pieces.
-
13
Season pounded chicken breasts with salt and pepper on one side only.
-
14
Dredge lightly in the flour (you wont use all of it).
-
15
Turn oven on low.
-
16
Heat a wide, heavy skillet over high heat and add the oil.
-
17
When oil is hot, place one or two pieces of chicken in the pan however many will fit without crowding the pan.
-
18
Cook for for 1 1/2 minutes until bottom is browned in spots.
-
19
Turn over and brown on other side, about 1 1/2 minutes.
-
20
(Do not overcook or chicken will be dry.)
-
21
Transfer to a platter or sheet pan and keep warm in the oven.
-
22
If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
-
23
Turn burner heat down to medium.
-
24
Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste.
-
25
Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes.
-
26
Remove to a platter or to plates and serve with the chicken.
