Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
Whisk the egg lightly in a shallow bowl.
In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
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.
Place the chicken in the pan and fry on both sides until golden.
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.
Add the remaining oil to the pan and heat on a medium heat.
Add the onion and cook for 3-4 minutes until they start to soften.
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.
Allow to bubble for 2 minutes, then add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
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.
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.
Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.
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|Serving Size: 1 (472g)|
|Recipe Makes: 1|
|Calories from Fat: 53 (10%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 273.8mg||84 %|
|Sodium 306.8mg||11 %|
|Potassium 1203.6mg||32 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 109g||156 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 519
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