Baked Tuscan Chicken

INSTRUCTIONS

• 1
  First, preheat the oven to 180 °C and prepare a medium-sized baking dish (large enough to fit the chicken breasts, approximately 15 cm × 20 cm).
• 2
  Place the chicken breasts in the prepared baking dish, add the Provençal herbs, chili flakes, salt, and pepper, and coat the chicken breasts in the seasoning. Spread the sun-dried tomatoes over the top of the chicken breasts.
• 3
  Now peel the onion and finely chop it along with the parsley. Peel and crush the garlic. Coarsely grate the mozzarella. Then take a small pan and heat the canola oil over medium heat. Once the oil is hot, add the chopped onion to the pan and sauté for 3–4 minutes over medium heat. Then add the baby spinach to the pan and sauté for 2–4 minutes until wilted. Stir the spinach during sautéing to evaporate as much water as possible. Remove the pan from the heat and add the cream cheese, chopped parsley, and crushed garlic, mix well, and season with salt and pepper. Cover the chicken with the sun-dried tomatoes with the resulting mixture, sprinkle the top with grated mozzarella, and bake for 25–30 minutes at 175–180 °C. Serve immediately after baking.