1Add a light drizzle of oil to a large pan over medium heat then add the spinach. Use a wooden spoon to press down, then begin stirring until the spinach has wilted.
2Remove and place in a bowl to one side, then use a fork to press down on the spinach and squeeze out as much excess water as possible over the sink.
3Melt the butter into the pan.
4Add the shallots and fry until soft and golden.
5Add the garlic and fry for another 30 seconds or so.
6Pour in the cream then stir in the parmesan, salt, pepper and nutmeg.
7Simmer and stir for a couple of minutes until everything thickens, then stir in the spinach.
8Check for seasoning and adjust if needed.
9Horizontally slice the chicken breast right through the centre to make 2 even-sized breasts.
10Lay a sheet of cling film over and use a rolling pin to pound the thick part to even thickness.
11Combine all of the chicken seasoning in a small bowl.
12Dredge the chicken through seasoned flour, into beaten egg, then in seasoned panko breadcrumbs, ensuring you thoroughly coat it at each stage.
13Add enough oil to comfortably coat the base of a large pan and place it over medium-high heat. Once hot, add both pieces of chicken and fry both sides for 3-4 minutes until golden and crispy.
14Spoon the creamed spinach onto a large plate then place the crispy chicken on top.
15Add a squeeze of lemon juice and dust over some extra parmesan.