• 4 slices of Rustic Italian
• 2 large chicken breasts (halved horizontally)
• 1 teaspoon salt (adjust to your tastes)
• 3/4 teaspoon black cracked pepper (adjust to your tastes)
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons onion powder
• 3 tablespoons reserved sun-dried tomato oil or olive oil, divided
• 2 tablespoons minced garlic 6 cloves
• 5 oz 150g jarred sun-dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
• 1 teaspoon Dijon mustard
• 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
• 3 cups spinach
• 1/2 cup fresh grated Parmesan cheese
• 2 tablespoons fresh chopped parsley to serve

① Season chicken with salt, pepper, paprika, and onion powder.
② Heat 2 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes on each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
③ Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun-dried tomatoes. Fry for 1-2 minutes to release their flavors. Mix the Dijon through all of the flavors.
④ Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer while stirring occasionally. Season with salt and pepper to your taste.
⑤ Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
⑥ Add the chicken back into the pan; top with parsley and serve with a slice of our Pane Turano!