Step 1

Preheat oven to 425 degrees.

Step 2

Pat the chicken dry with paper towels to get rid of excess moisture. (If using frozen, make sure the chicken breasts are completely thawed and patted dry before using.)

Step 3

Place thinly sliced chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth the chicken so that it's at an even thickness.

Step 4

Spray a 9x13 baking dish with non stick cooking spray. Place chicken breasts in prepared baking dish.

Step 5

Spray the tops of the chicken with olive oil cooking spray.

Step 6

In a small bowl combine salt, garlic powder, Italian seasoning, and paprika. Stir to combine.

Step 7

Sprinkle the tops of the chicken breasts with seasoning.

Step 8

In a medium mixing bowl whisk together fat free half and half or unsweetened almond milk and regular half and half, corn starch, garlic, salt, and pepper until combined.

Step 9

Stir in sun-dried tomatoes and Parmesan cheese. Pour mixture around the chicken in the baking dish.

Step 10

Bake for 18-22 minutes or until chicken is throughly cooked.

Step 11

Remove from oven and stir spinach into sauce.

Step 12

Cover baking dish with foil to allow chicken to rest for 10 minutes while the spinach wilts.

Step 13

Serve as is or over rice or pasta, if desired.