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1
Melt butter in saucepan
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2
Add rice, toasted evenly to a golden like color.
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3
Add water, bring to the boil, and simmer covered for about 25 minutes, or until rice is firm.
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4
While rice is cooking, tenderize chicken breasts.
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5
In a bowl, crack eggs and beat.
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6
on a plate mix bread crumb, cheese, garlic, salt, pepper, and paprika.
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7
Tip: you can mix the dry ingredients in a zip lock bag and shake to mix then pour on to plate.
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8
In a saute pan add olive oil and vegetable oil.
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9
Depending on your size pan and how much chicken your doing, I would add a 1:1 ratio to cover the chicken about 1/4 of the way.
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10
Preheat oven to 350 F
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11
Take each piece of chicken, coat with egg, then bread.
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12
Fry chicken in saute pan on medium high until golden brown, flip till golden.
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13
Place chicken on a non greased baking sheet and place in oven for about 10 minutes, or at least until chicken is cooked.
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14
Meanwhile, boil spinach in just enough water to cover leaves with butter and salt, covered for 10 minutes.
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15
Once the rice is firm, add milk, cheese and some salt and pepper.
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16
Whisk to a creamy like texture.
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17
Assemble the dish however you like or you can follow the image for my personal presentation, optionally you can splash a little lemon juice on the chicken for an added flavor and top with a fresh Rosemary sprig.
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18
Enjoy this dish with a glass of your favorite Pinot Grigio wine.
