• 5x Chicken Breast,
• 5x Sun dried tomato, fine chop
• 6x cloves Garlic
• 1x Large Onion
• 1x Tbsp Tomato puree
• 2x Tsp Dried oregano
• Olive Oil
• Butter
• Spinach
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 1 tsp black pepper
• 500 ml Chicken Stock
• 500 ml Cream
• Basil
• Parmesan Cheese

Cut chicken breast open like a book. Place in bowl, add garlic powder, onion powder, paprika and olive oil and mix.  In hot pan (not a non-stick), add some olive oil and fry chicken for 3 mins each side, or until brown. Remove to plate.

Add the onion and garlic to pan and fry for a few minutes till it starts to brown. Add tomato paste, sundried tomato, and oregano. Fry till tomato puree starts to leave a fond on base of pan.

Add stock and cream and reduce by half. Add the parmesan and stir in. Add the chicken and heat through. Add the basil and spinach.

Serve with roasted new potatoes and a green vegetable.