Grate the potato and onion - make rostis (or one big one - use plenty of salt)
Flatten the chicken breasts with a mallet and rub with plenty paprika, some salt, pepper, chilli and crushed garlic. Put aside until just before ready to plate up. (The rostis will take the longest)
Wilt the spinach in a large pan, add salt, pepper, some origanum and maybe even a dash of the curry paste if you want (I wouldn't). Remove from the pan, chop it up fine, add cream and cook for about 5 minutes until the cream has thickened slightly. season to taste at this point.
Now cook the chicken breasts briefly (depends on thickness, too long and they will dry) in olive oil and on a med-high heat. Plate up and squeeze lemon over the chicken just before serving.
Flattened paprika chicken breasts with rostis and creamed spinach...
You could chop the peppers in half, remove the insides, roast and then serve the creamed spinach in them (if you're really hungry). And don't forget the chlorine...
sux to be you! Forget everything else. just get 2 bottles of wine
