Roasted Pan Seared Chicken Breast with Baby Spinach and Parmegiano Regianno

MASHED POTATOES:
1. Boil at least 3-4 large potatoes.
2. Once fork tender. Use a ricer or remove skin and mash while still hot.
3. Add 2 tbsp of butter, ½ cup milk, salt and freshly ground black pepper. Set aside.

VEGGIES:
1. Blanch some broccoli in salted water until tender but not soft. Drain and shock in iced water. Drain and set aside.
2. Slice some big Roma tomatoes and season with salt and pepper. Drizzle some olive oil on a skillet and grill the tomatoes on both sides. Set aside.
3. In a pan heat 1 tsp olive oil and 1 tsp butter. Sauté 1 clove minced garlic and add 2 cups of baby spinach leaves. Set aside when wilted.

CHICKEN:
1. Season 3 chicken breasts with salt, pepper and garlic powder.
2. Pan fry in oil until golden brown.
3. Once half cooked cut the chicken breast into halves like a sandwich.
4. In a baking dish place the lower half the chicken breast halves the baby spinach.
5. Layer in a few Parmegiano Regianno slivers on the baby spinach cover with the other and bake until chicken is done.

To serve, place the mashed potatoes on the side along with the grilled tomatoes and broccoli. Place the chicken breast in the middle.