Chicken Parmesan with Spinach

1. Preheat oven to 400 F.
2. Pound the chicken breasts just to an even thickness.
3. You’ll need three shallow dishes. Into one dish add the flour.
4. In another dish beat the eggs with just a splash of water.
5. In the last dish combine the panko bread crumbs, Parmesan cheese, herbs de Provence (or Italian seasoning), ½ teaspoon salt, and ¼ teaspoon pepper.
6. Lightly dredge each piece of chicken first in the flour, then dip it into the egg wash, finally cover the chicken in the seasoned bread crumbs. Set the dredged chicken on a plate and set it to the side.
7. In a large skillet, over medium high heat sauté the spinach in a tablespoon of olive oil. Season the spinach with just a pinch of salt and pepper. When the spinach has just wilted remove it from the skillet to a strainer set over a bowl (to catch any liquid) and set it to the side.
8. Heat that same large skillet once again over medium high. Add enough olive oil to cover the bottom of the pan.
9. Brown the chicken in the hot skillet for 3 to 5 minutes on each side.
10. Remove the browned chicken to a sheet pan or baking dish.
11. Top each piece of chicken with the wilted spinach, then 1/4 of the tomato sauce, and finally cover the top with slices of mozzarella.
12. Cook the chicken in the oven for about 15 to 20 minutes, until the chicken has cooked through and the cheese is bubbly and golden.
13. Allow the chicken to set for at least 5 minutes before serving.