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Heat olive oil in a large skillet over medium heat. Meanwhile, coat each chicken breast in flour, then in egg, then in breadcrumbs. Sprinkle with salt & pepper, then place in skillet and fry for about 3-4 minutes per side.
When breading becomes a bit more solid, continue to fry chicken in the middle of the pan and add garlic and mushrooms around, sautéing for about 5 min.
Add orzo, water and tomato sauce, then bring to a boil. Lower heat to medium, then cover skillet with well-fitting lid and let simmer for about 12-15 min, checking and stirring often until orzo and chicken is completely cooked through.
Remove lid and add cheese to the tops of each chicken breast. Stir in spinach and cover with lid again, cooking for another 1-2 minutes.
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