4 chicken breast fillets, butterflied and bang them as thin as you can get
70 grams Dijon mustard
1 garlic minced
1/4 Tsp ground cinnamon
75 g breadcrumbs
1 1/2 Tsp hot paprika
2 Tbs olive oil
2 Tsp minced garlic
4 pieces of cabbage, cut into bite size
4 spinach leaves, cut into bite size
1 sprig of small curly parsley, cut into bite size
Wash and dry chicken breast. Then butterflied them. Now place the chicken breasts one at a time, place them on a chopping board lined with clingfilm, cover the chicken with another layer of clingfilm and bash them with a rolling pin.
Get out a shallow dish that, preferably, you can get both chicken in, and spoon in the mustard and the garlic. Add the cinnamon and egg and whisk to combine. Put the chicken in, turn them, and leave to sit in the mixture while you prepare the ”crumbs”.
Pre heat oven 180 deg C. Put the bread crumbs into a deep plate. Add the paprika and use a fork to mix in. Dredge the egg-and-mustard-soaked chickens, one by one, in the crumbs, so that they are well covered, and then transfer to a wire rack, uncover and then place them in fridge for 5–10 minutes so they can dry out.
Place the chicken on kitchen table to bring to room temperature. Drizzle some oil over the chickens on both side. Bake for 30-40 minutes until they are crunchy and cooked through. Checked them. Once done, remove from oven cover and set aside.
Meanwhile heat the oil in a frying pan add garlic fry until fragrant. Then add cabbage, spinach and parsley, fry for 5- 8 minutes then season with salt and pepper; stir and toss them another 3-6 minutes, by which time the vegetables should be wittered, add a bit of water if too dry. Remove to waiting plates, with a stacker ready.
Plate the chicken on the prepared plate with the vegetables stacked up and spoon some of the mustard sauce on the side.
Note: the remaining mustard mix add a bit more paprika and oil and drizzle some white wine. Mix well to combine. Taste if its too bitter or too sweet adjust to your liking with either honey or lemon juice.