Serves: 4 | Prep: 15 min | Cook: 15 min | Ready: 30 min
½ cup Parmesan Cheese
½ cup Panko Breadcrumbs
2 tsp. Garlic Powder
4 Chicken Breasts
6 T. Sour Cream
10 oz. Spinach
7 tsp. Olive Oil
salt and pepper
Combine ¼ cup panko, Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
Place a chicken breast between two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½ inch thick. Season with salt and pepper. Repeat with remaining chicken breast.
Place chicken breasts on a lightly oiled baking sheet and brush tops with 2 T. sour cream. Press crust mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 minutes.
Halve lemon. Cut one half into wedges. In a large bowl, combine 1 T. sour cream, a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.
Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.