1 lb boneless skinless chicken breasts, pounded to 1/4 inch thickness (separated into four 4 oz portions)
1 egg, beaten
2 tablespoons water
3/4 cup American Garden breadcrumbs (American Garden salt and pepper, for seasoning breadcrumbs)
2 tablespoons vegetable oil
2 cloves garlic, smashed
10 ounces fresh spinach, washed spinach, dried,stems removed and chopped or 1 (300 g) box frozen spinach, defrosted and squeezed as dry as you can
2 tablespoons American Garden lemon juice
1/4 teaspoon nutmeg
2-4 large portabello mushrooms, cleaned,sliced
4 slices American Garden sweet Gherkins
4 slices tomatoes (optional)
4 slices cheese (optional)
1 focaccia bread (apprx 12 inches) or 2 small focaccia bread
To Taste American Garden Light Mayonnaise
To Taste American Garden Mustard

1. Beat the egg with the water

2. Dip prepared chicken breast in the egg then in the seasoned bread crumbs

3. Add 1 tbsp of oil to a large skillet, medium heat, pan fry the chicken for apprx 5 minutes each side or until golden

4. Add mushrooms for the last 5 minutes

5. stir fry them so they get well browned on both sides

6. Meanwhile put 1 tbsp oil in another skillet over medium heat add garlic, saute 1 minute, add fresh spinach for 1-2 minutes or until it wilts or if using frozen heat it through

7. Add lemon & nutmeg

8. Keep spinach warm

9. Cut the Focaccia bread through the middle and toast the inside - Butter it if you wish

10. Place chicken on the bottom half, top with spinach & mushrooms - add sweet gherkins, tomato & cheese

11. If you are using cheese melt it a bit on the chicken before removing it from the pan

12. Put on the top half of the bread

13. Cut into 2 or 4 pieces