Chicken

1. Make a brine for the chicken in a medium sauce pan by bringing 2 quarts of water to a boil.
2. Whisk salt into the boiling water until it dissolves.
3. Remove from heat and add the garlic cloves, bay leaves, and pepper.
4. Cool brine to 40°F and then submerge the chicken in the brine for 3-6 hours in the refrigerator.
5. In a small bow, mix together the paprika, mustard powder, and cayenne powder.
6. Remove chicken from brine and discard the brine.
7. Rub the seasoning mix all over the brined breast pieces.
8. In a large skillet, heat oil over medium-high heat and cook chicken breasts for 5-7 minutes on each side or until the internal temperature reaches 165°F.
9. Set aside and keep warm while the potatoes and spinach are cooking.

Fried Potatoes & Creamed Spinach

1. To make the creamed spinach, add butter to a medium sized pot and melt over medium heat.
2. Add onion and garlic slices and allow to sweat for 1-2 minutes.
3. Next, add the spinach and allow to partially wilt.
4. Pour in the cream and add salt and pepper.
5. Make a cornstarch slurry in a small bowl by mixing 2 tablespoons cornstarch and 1 tablespoon of water; mix slurry in the cream and spinach to thicken.
6. Turn off heat and set aside until ready to serve.
7. To make the potatoes, submerge them in a 12" pot with water with salt, and bring to a boil.
8. Reduce heat to medium and allow to simmer for 6-8 minutes of until fork tender.
9. Drain potatoes and place on a sheet pan; use the a thick glass or bowl to flatten the potatoes to about 1/2" thickness.
10. Use the same pot to heat bacon fat over medium high heat and fry the smashed potatoes for 5-8 minutes per side or until crispy and brown; drain on paper towel.
11. In a mixing bowl, add salt, pepper, and lemon zest, and toss potatoes in mixture to coat evenly.
12. To serve, place creamed spinach on plate, top with crispy fried potatoes, slice chicken breast and place over potatoes.