Place the spinach on the cutting board (1), cut off all the stems (2) holding only the leaves and removing the ruined ones. Then wash them well under water (3).
Now put a pot with plenty of salty water to boil and when ready, dip in the spinach (4) five minutes. Once cooked, drain (5) them and let them cool (6) in the colander.
Now take the ginger, cut off (7) enough quantity for two teaspoons and peel it (8). Then scratch it gently (9) and set aside on a saucer.
Then take the lemon and cut it into two parts (10). So squeeze it (11) with a juicer and keep the juice aside (12).
In a bowl lay chicken breast (13), top on grated ginger (14) and pour lemon juice (15). Let the chicken breasts be marinated for at least half an hour and then finally drain and dry them. Keep aside the marinade juice.
Then pour some extra-virgin olive oil (16) in a large frying pan, warm it up and then brown the breast (17), rotating them frequently and cooking them for about ten minutes. Add some salt and some of the marinade during the cooking (18).
In the meantime put the spinach in the marinade left aside (19). When breasts are cooked, place the spinach into a plate (20) and then place over the breasts, to serve (21) immediately warm.