Wash the skin of the potatoes and cut into quarters.
Gently wash the spinach.
Place the chicken breast between 2 pieces of cling-film and gently bat with a rolling pinto hammer the chicken flat to about a 1cm thickness.
Cooking Instructions
Cook the potatoes in a pot of lightly salted boiling water for about 10 minutes until tender, then drain.
In a bowl, mix together the breadcrumbs, garlic salt, grated cheese and a pinch of salt and pepper.
Evenly coat the chicken in ½ a tbsp of sour cream, then coat with the breadcrumb mixture. Place onto a lightly greased baking tray and cook near the top of the oven for about 15 minutes until cooked through and the coating crispy.
Meanwhile, to make the dressing, in a bowl, mix ¼ tbsp of sour cream with ½ a tbsp of olive oil and a pinch of salt and pepper.
To make the salad, place the cooked potatoes and spinach into a serving bowl with the dressing and gently mix to coat.
Serve the chicken on top of the salad with a squeeze of lemon juice.