Ingredients

• 4 chicken breasts
• 1 large egg
• 3 tablespoons plain all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon olive oil (for sauce)
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/2 teaspoon oregano
• 1 teaspoon paprika
• 160 grams (1 cup) sun-dried tomatoes
• 1 red bell pepper, sliced
• 1 tablespoon tomato puree or paste
• 90 ml (1/3 cup) white wine
• 240 ml (1 cup) chicken stock
• Salt and pepper to taste
• 90 ml (1/3 cup) double or heavy cream
• 50 grams (1/2 cup) grated Parmesan cheese
• 90 grams (3 cups) baby spinach
• Fresh parsley for garnish