Step 1

Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.

Step 2

Whisk the egg lightly in a shallow bowl.

Step 3

In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.

Step 4

Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat. Dip the chicken breasts in the egg, then dredge in the flour mixture.

Step 5

Place the chicken in the pan and fry on both sides until golden.

Step 6

Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce.

Step 7

Add the remaining oil to the pan and heat on a medium heat.

Step 8

Add the onion and cook for 3-4 minutes until they start to soften.

Step 9

Add the garlic, oregano, paprika, sun dried tomatoes, red peppers and tomato puree. Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine.

Step 10

Allow to bubble for 2 minutes, then add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.

Step 11

Stir the cream and parmesan, then remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts - it should no longer be pink) and place in the pan.

Step 12

Add the spinach to the sauce and stir to cover the spinach in the sauce. Cook for a further 3-4 minutes until the spinach wilts.

Step 13

Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.