Baked Tuscan Chicken

First, preheat the oven to 180 °C and prepare a medium-sized baking dish (large enough to fit the chicken breasts, approx. 15 cm × 20 cm).

Arrange the chicken breasts in the prepared baking dish, add Provençal herbs, chili flakes, salt, and pepper, and coat the chicken breasts in the seasoning. Spread the sun-dried tomatoes over the chicken breasts.

Now, peel the onion and finely chop it along with the parsley. Peel and press the garlic. Grate the mozzarella coarsely. Then, take a small pan and heat rapeseed 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 it wilts. Stir the spinach during sautéing to evaporate as much water as possible. Next, remove the pan from the heat and add the cream cheese, chopped parsley, and pressed garlic, mix, and season with salt and pepper. Cover the chicken with 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.