Chicken fillet in creamy cream cheese and Parmesan sauce

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 tbsp olive oil
• salt and pepper
• 1 tsp oregano, dried
• 1 tsp sweet paprika powder
• 1 m.-sized onion(s)
• 4 garlic cloves
• 300 g cocktail tomatoes
• 1 tbsp tomato paste
• 5 tomatoes, dried in oil
• 300 ml beef broth
• 200 g cream cheese
• 50 g Parmesan, freshly grated
• 150 g spinach, fresh

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Wash and clean the spinach and drain well. Wash and halve the cherry tomatoes. Peel and finely chop the onion and garlic. Drain the sun-dried tomatoes and cut into thin strips. Wash and pat dry the chicken fillet, then season all over with salt, pepper, oregano, and paprika. In a deep pan, brown the meat in olive oil on both sides (about 3 minutes on each side). Then remove from the pan and set aside. Sauté the garlic and onion in the existing frying fat over medium heat until translucent. Then add the sun-dried tomatoes and sauté for about 2 minutes. Also add the cherry tomatoes and sauté briefly. Then add the tomato paste to the center of the pan and fry. Deglaze with the beef broth and bring to a boil briefly. Stir in the cream cheese and stir in. Once the cream cheese is combined with the sauce, add the Parmesan and stir in. Now add the spinach and stir in. Season with pepper and paprika. Return the seared chicken to the pan with the sauce and let it simmer gently for 15-20 minutes. This goes very well with spaghetti.