Warm Chicken salad with spinach, tomato, and pomegranate

Cut the filet in thin slices, then sprinkle with salt and flour. Stir the eggs and dip the chicken slices in it. Place the hardtack on a plate and cover the chicken slices on both sides with hardtack. Heat the sun flower oil in a pan and after it is hot place the chicken slices in it. Cook them at half the heat until they turn golden in color. Let on paper towel to dry.
Dressing:
Thinly slice the tomatoes and saute them with sun flower oil and the pine seeds for 3-4 minutes. Add honey, venigar and salt and then turn the heat off. Mix with pomegranate seeds and the parsley leaves. Wash and drain the spinach. Place in a bowl and mix with half of the dressing. Cut the chicken filets in ribbons. Place the salad in a plate, place the chicken on top of spinach and poor the rest dressing on top.
Serves 4