Creamy Tuscan Chicken Bake

Cook Time 30 minutes

Servings 4

Ingredients

4 boneless chicken breasts

Salt and pepper, to season

1 tsp dried oregano

1 tsp dried thyme

2 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced

1 tsp tomato paste

¼ cup white wine

100g semi-dried tomatoes

120g baby spinach

½ cup chicken stock

¾ cup thickened cream

½ cup freshly grated parmesan

Method

Preheat oven to 180°C.

Season chicken breasts on both sides with salt and pepper. Put the frypan over medium heat until the Thermo-Signal turns solid red. Add the olive oil and brown the chicken breast on both sides for 3 - 4 minutes until golden. Remove and set aside.

Add a little bit more olive oil to pan and then add the onion, thyme and oregano. Brown until the onion is translucent and then add the garlic and tomato paste. Cook off the paste for 1 - 2 minutes. Add the white wine and stir for another minute until the alcohol has evaporated and the liquid is absorbed.

Add the semi-dried tomatoes and baby spinach and stir until thorough and the spinach has wilted. Add the chicken stock and cream and mix through. Return the chicken back to the frypan and cover/immerse in the sauce. Using the detachable handle, remove the chicken from the stovetop and place in a preheated 180°C oven for 10 - 12 minutes.

Remove chicken from the oven, place on a serving board and generously top with freshly grated parmesan.