Mediterranean Chicken in Creamy Tomato Sauce

Preheat oven to 160 degrees

• 4 chicken breasts
• 2 eggs

To coat chicken breasts, whisk the eggs in a shallow bowl

• some plain flour
• some dried oregano
• some paprika
• some salt

Place plain flour, dried oregano, paprika, salt and @pepper on plate

Dip the chicken in the egg and then roll in flour mixture

• some olive oil

Transfer to fry pan with olive oil and brown

Place in oven for a futher 10 mins to fully cook the chicken

• some brown onion

To make sauce heat olive oil and cook brown onion for 3-4 mins until soft

• 3 cloves minced garlic
• 1 cup sundried tomatoes
• half red capscium
• half green capsicum
• tub tomato puree

Add minced garlic, oregano, paparika, sundried tomatoes, red capscium and green capsicum and tomato puree, cook for 2 mins

• 1/3 cup wine

Add wine and allow to bubble for 2 mins

• 1 cup veggie stock

Add veggie stock, bring to the boil and then allow to simmer for 5 mins

• 1/3 cup thickened cream
• some parmesan cheese
• some mozzorella cheese

Stir in thickened creamream and parmesan cheese and mozzorella cheese

Check chicken is fully cooked and then add to sauce.

• some spinach

Serve with fresh spinach, roast vegetables or pasta