Prepare the Chicken:

Preparation:

• Season halved and butterflied chicken breasts with salt and pepper.
• In a large fry pan, heat organic olive oil or clarified butter over medium-high heat. Sauté chicken until golden brown on both sides. (Remove and set aside)
• In the same frying pan, add butter, sun-dried tomatoes, stir for a minute
• Add tomato paste, and cook for a min 
• Add the garlic and when fragrant, add chicken stock  
• Add half of the leaves of basil
• Add oregano, chili flakes, lemon zest, and spinach/Arugula leaves, allowing them to wilt slightly in the sauce
• Pour in heavy cream and bring to a gentle simmer
• Stir in Parmesan cheese until melted and sauce thickens  
• Return chicken to the skillet, spooning sauce over the pieces. Let simmer gently for 5 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce

Ingredients:

1 pound Chicken Breast, halved

2 tablespoons Olive Oil or Clarified Butter

Salt and Pepper, to taste

1 tablespoon Butter

½ cup Sun-Dried Tomatoes

1 tablespoon Tomato Paste

1 tablespoon Garlic, minced

½ to ¾ cup Chicken Stock

1 teaspoon Dried Oregano

1 teaspoon Red Chili Pepper Flakes

1 teaspoon Paprika

12 Fresh Basil Leaves

1 cup spinach or arugula

Lemon Zest 1 Lemon

½ cup Heavy Cream

Flour until chicken breast are covered ½ cup Parmesan Cheese, grated

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