Tuscan Chicken Sun Dried Tomatoes & Spinach


  • 6 Chicken breasts
  • 1 large egg beaten
  • 1/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried paprika
  • 1/4 tsp garlic salt
  • 2 tbsp olive oil


  • 1 onion sliced
  • 2 cloves garlic crushed
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 160 g sun dried tomatoes
  • 1 red bell pepper sliced
  • 120ml white wine
  • 150ml chicken stock (use bouillon for gluten free)
  • pinch of salt and pepper
  • 120ml double heavy cream
  • 75g parmesan cheese grated
  • 120g fresh baby spinach
  • 1 1/2 tbsp chopped parsley


  • Place the chicken fillets in a large bowl and add the beaten egg, salt, pepper, oregano, thyme, paprika and garlic salt. Ensure that each chicken fillet is coated with the egg mix.
  • Preheat the oven to 160C/320F.
  • Heat 1tbsp olive oil in a large frying pan and fry the chicken on both sides until golden.
  • Take the chicken out of the pan and place on a baking tray and cook for a further 10 minutes.
  • Add the remaining oil to the pan and heat on a medium heat.
  • Add the sliced onion and cook for 3-4 minutes until they start to soften, add the crushed garlic, oregano, paprika, sun dried tomatoes and red peppers. Cook for 2 minutes.
  • Pour in the white wine and allow to bubble for 2 minutes, then add the chicken stock, salt and pepper. Bring to the boil then simmer for 5 minutes.
  • Stir in the cream and parmesan.
  • Remove the chicken from the oven and place into the creamy sauce and add the spinach. Cook for a further 3 minutes until the spinach wilts.
  • Serve topped with a sprinkling of fresh parsley. Can be served with pasta, rice or potatoes and a chilled Pinot Grigio.  Enjoy!