• 1 lb boneless skinless chicken breast , pounded to 1/4 inch thickness (separated into four 4 oz portions)
  • 1 egg , beaten
  • 2 tablespoons water
  • 3/4 cup breadcrumbs (Panko are best)
  • salt and pepper , for seasoning breadcrumbs
  • 2 tablespoons vegetable oil
  • 2 garlic cloves , smashed
  • 10 ounces fresh spinach, washed, spin dried, stems removed and chopped or 1 (300 g) box frozen spinach , defrosted and squeezed as dry as you can
  • 2 tablespoons lemon juice
  • 1/4 teaspoon nutmeg
  • 2 -4 large portabella mushrooms , cleaned and sliced
  • 4 slices sweet onions (optional)
  • 4 slices tomatoes (optional)
  • 4 slices cheese (optional)
  • 1 focaccia bread (approx 12 inches) or 2 small focaccia bread
  • 1 Beat the egg with the water.
  • 2 Dip prepared chicken breast in the egg then in the seasoned bread crumbs.
  • 3 Add 1 tbsp of oil to a large skillet, medium heat, pan fry the chicken for apprx 5 minutes each side or until golden.
  • 4 Add mushrooms for the last 5 minutes.
  • 5 Stir fry them so they get well browned on both sides.
  • 6 Meanwhile put 1 tbsp oil in another skillet over medium heat add garlic, saute 1 minute, add fresh spinach for 1-2 minutes or until it wilts or if using frozen heat it through.
  • 7 Add lemon and nutmeg.
  • 8 Keep spinach warm.
  • 9 Cut the Focaccia bread through the middle and toast the inside – Butter it if you wish.
  • 10 Place chicken on the bottom half, top with spinach and mushrooms – add any other condiments like sweet onion, tomato and cheese.
  • 11 If you are using cheese melt it a bit on the chicken before removing it from the pan.
  • 12 Put on the top half of the bread.
  • 13 Cut into 2 or 4 pieces.