Chicken Florentine

Serves 4

2 cups buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 boneless chicken breasts
2 cups panko breadcrumbs
extra virgin olive oil
1 large shallot, thinly sliced
1 bag baby spinach (about 4 cups)
Salt and pepper, to taste

Combine buttermilk with spices in a large baking dish. Pound chicken breasts flat and add to baking dish; let stand in refrigerator for 2-4 hours. Shake excess buttermilk from chicken and then coat with breadcrumbs. Heat about 2 tablespoons olive oil in a large nonstick skillet and add half of the chicken. Cook until golden brown on each side, then repeat with remaining chicken. Place all chicken on a baking sheet and finish cooking in a 350 degree oven for 10-15 minutes or until no longer pink in the middle. While chicken is in the oven, saute the shallot until slightly softened, then add spinach and cook together with the shallot until it wilts, about 2 minutes. To serve, place a piece of cooked chicken on top of rice or farro, then top with some of the sauteed spinach.