Chefmnn

1 Preheat the oven to 400 degrees Fahrenheit.
2 While the oven is preheating, wash and peel a potato and cut into cubes. Pat dry with a paper towel when done.
3 Oil a baking sheet and add the potatoes. Season with salt and paprika and mix to evenly coat. Place in the oven for 45 minutes, flipping with about 15 minutes remaining.
4 Butterfly the chicken breast and pound it until thin.
5 In a shallow dish, add flour, Salt, Black Pepper Paprika, and Italian Seasoning and mix until combined.
6 Add the chicken in the flour mixture and coat on both sides. Preheat a pan to medium-high heat.
7 Add oil to the pan and when it is heated up, add the chicken. Cook for 2-3 minutes per side and set aside when done.
8 In the same pan, lower the heat to medium heat, add butter and garlic and cook for about 30 seconds. Add the heavy cream, followed by Red Pepper Flakes and Italian Seasoning. Stir. Add the sliced cherry tomatoes, spinach, and stir.
9 Lower the heat to low and simmer until the sauce has slightly thickened, stirring occasionally.
10 When the sauce has thickened. Add freshly grated Parmesan and continue to stir.
11 Add the chicken back to the pan and spoon the sauce over each piece until fully coated.