1 1/2 cups crisp rice cereal crushed
6 ounces cheddar cheese, very old, sharp shredded (1 1/2 cups)
1 1/2 pounds chicken breast halves, boneless, skinless 4-6 ounce breasts
1 x salt and black pepper
18 ounces baby spinach ~18 cups
2 tablespoons olive oil
4 cloves garlic minced
Preheat oven to 400F (200C). Spray a baking sheet with cooking spray. Mix together the rice krispies (or other puffed grain cereal) and shredded cheddar in shallow dish. Season chicken with salt and pepper. Dredge both sides of breasts in cereal-cheddar mixture, pressing to adhere, and arrange on prepared baking sheet. Bake until the thickest part of the chicken breasts read 160 degrees F on an instant read thermometer and the coating is golden brown, about 20 minutes. Transfer to serving platter and tent loosely with aluminum foil. Meanwhile, add the spinach and 1/4 cup of water to a large microwavable bowl, cover, and microwave until spinach is wilted, about 4 minutes. Drain the spinach in a colander and, using a spatula, press to remove as much liquid as possible then roughly chop. Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the garlic and cook until fragrant, about 30 seconds. Add spinach to skillet and cook until evenly wilted and glossy green, about 2 minutes. Taste and adjust seasoning with salt and pepper as needed. Divide spinach among serving plates and top with the chicken.