Makes 8 servings
2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Poultry Magic®
1/2 teaspoon ground nutmeg
8 boneless, skinless chicken breasts
1/2 cup all purpose flour
1/4 cup plus 3 tablespoons half-and-half
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese, in all
8 tablespoons (1 stick) unsalted butter
1-1/2 pounds rinsed fresh spinach (preferred) or thawed frozen spinach, drained and toweled dry
how to prepare
Combine the first 2 ingredients in a small bowl to make the Seasoning Mix.
Place the chicken breasts on a flat surface and pound them a few times with the flat side of a cleaver or heavy knife. Sprinkle the breasts with 1 tablespoon of the Seasoning Mix and rub it in well.
Combine the flour and 1 teaspoon of the Seasoning Mix in a shallow dish. Combine the eggs, 3 tablespoons of the half-and-half, and ¼ teaspoon of the seasoning mix in another shallow dish. Beat thoroughly with a fork. Combine the bread crumbs, 1 teaspoon of the Seasoning Mix, and ¼ cup of the Parmesan cheese in a third dish.
Dredge the chicken breasts one at a time in the seasoned flour, dip them in the egg mixture, and then dredge them in the bread crumb mixture, shaking off any excess crumbs. Add the remaining ¼ cup half-and-half to the egg mixture, beat briefly with a fork, and set aside.
Melt 4 tablespoons of the butter in a 12-inch skillet over high heat. As soon as the butter starts to sizzle, add the chicken breasts and brown them on both sides. Remove the chicken from the skillet and set aside. Add the remaining butter and the remaining seasoning mix to the pan. When the butter sizzles, add the spinach, gently pressing it down, and cook until it starts to wilt, about 1 minute. Pour the reserved egg/half-and-half mixture over the spinach and stir well. Sprinkle with the remaining ¼ cup Parmesan cheese. Place the chicken breasts on top, cover, and reduce the heat to medium low. Cook until the chicken is cooked through, about 13 minutes.