Ingredients:
- 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
Sauce:
- 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
Method:
- 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!