Ingredients

1.

Chicken Breast Boneless Skinless Raw
6 oz
2.

Salt
0.13 teaspoon
3.

Black pepper
0.13 teaspoon
4.

Onion powder
0.13 teaspoon
5.

Italian seasoning
0.25 teaspoon
6.

Paleo Baking Flour
1 tbsp
7.

Olive Or Extra Virgin Olive Oil
1 tsp
8.

Lemon juice
0.5 teaspoon
9.

Spinach
2 oz
10.

Olive Or Extra Virgin Olive Oil
1 tsp
11.

Butter, unsalted
1 tablespoon
12.

Garlic
0.5 teaspoon, chopped
13.

White Wine Vinegar
0.5 tsp
14.

Chicken broth
2 tablespoon
15.

Cream Heavy Whipping
2 fl oz
16.

Broccoli raab, raw
4 oz
17.

Salt
0.13 teaspoon
18.

Olive Or Extra Virgin Olive Oil
1 tsp
19.

Fried pork skins
0.25 ounce
20.

Lemon juice
0.5 teaspoon

Instructions

1.
Arrange a 3-oz chicken breast per serving on a cutting board. If necessary, pound the chicken flat to about -inch thick. Pat the chicken breasts dry with a paper towel. Then season the breasts with salt, pepper, onion powder, and Italian seasoning. Spread your flour out on a plate, and lightly dredge the chicken in flour. Make sure to shake off any excess flour before continuing.
2.
Drizzle the first amount of olive oil in a pan and heat over medium-high heat on your stove. Once the oil is hot, transfer the dredged chicken to the pan. Cook the chicken on both sides for about 4 minutes per side, until the outside of the chicken has turned golden brown. When you flip the chicken over to cook the second side, squeeze the lemon juice in the pan to infuse the chicken. Transfer the chicken aside to cool on a serving dish for later.
3.
To make the spinach florentine, chop the spinach and toss it in a large pan or shallow pot with the second amount of olive oil. Cook the spinach over low heat until it fully cooks down. Set this aside for a little later. In another pan or small pot (you can use the pan you cooked your chicken in), melt the butter over low heat and add in garlic and the white wine vinegar. Once the garlic becomes fragrant in the butter, pour in the chicken broth.
4.
Turn the heat up on the chicken broth to a simmer. Pour the cream in, stir to combine, and cover the saucepan with a lid. Let the florentine sauce bubble down for a few minutes until its a little thicker. Then, add the cooked spinach to the sauce. Stir the sauce together and let it simmer openly until it reduces and thickens around the spinach. Pour the finished florentine sauce over the chicken breasts.
5.
Now, you can quickly put together the crispy rapini. Fill a pot with water and bring it to a boil on your stove. Cut any long stems away from the rapini, and add the rapini to the boiling water. Let the rapini boil for just 3 minutes or until the stem is al dente. After boiling, drain all the water out of the pot. Let the rapini in the pot and return it to your stove.
6.
Douse the rapini in salt and the final amount of olive oil. Cook the rapini over medium heat until any excess water evaporates and the rapini gains a very light golden edge. Dont stir the rapini too rapidly so it doesnt come completely apart. Turn off the stove heat and stir ground pork rinds into the rapini (for reference, ounce of ground pork rinds is approximately 1 tablespoon). Serve the crispy rapini with the chicken florentine. Squeeze the final amount of lemon juice over the rapini.