Melt butter in saucepan

Add rice, toasted evenly to a golden like color.

Add water, bring to the boil, and simmer covered for about 25 minutes, or until rice is firm.

While rice is cooking, tenderize chicken breasts.

In a bowl, crack eggs and beat. on a plate mix bread crumb, cheese, garlic, salt, pepper, and paprika. Tip: you can mix the dry ingredients in a zip lock bag and shake to mix then pour on to plate.

In a sauté pan add olive oil and vegetable oil. Depending on your size pan and how much chicken your doing, I would add a 1:1 ratio to cover the chicken about 1/4 of the way.

Preheat oven to 350° F

Take each piece of chicken, coat with egg, then bread.

Fry chicken in sauté pan on medium high until golden brown, flip till golden.

Place chicken on a non greased baking sheet and place in oven for about 10 minutes, or at least until chicken is cooked.

Meanwhile, boil spinach in just enough water to cover leaves with butter and salt, covered for 10 minutes.

Once the rice is firm, add milk, cheese and some salt and pepper. Whisk to a creamy like texture.

Assemble the dish however you like or you can follow the image for my personal presentation, optionally you can splash a little lemon juice on the chicken for an added flavor and top with a fresh Rosemary sprig. Enjoy this dish with a glass of your favorite Pinot Grigio wine.