Heat oil in a larger, higher pan, fry the fillets briefly and vigorously on both sides, for a maximum of 2 minutes on each side. Take out of the pan and set aside.
Put some more oil in the roasting set, sweat the onions and garlic in it. Likewise the dried tomatoes. After a while, add the tomato paste and roast with it. When everything has turned some color, deglaze with the chicken stock.
Now the cheese comes into play. First add the cream cheese to the broth and stir until smooth. Then melt the freshly grated Parmesan cheese in it while stirring. The sauce now has a creamy consistency. If that's too thin for you, tie off with a little sauce binder. Season the sauce with the spices to taste.
Add the tomatoes and the chicken fillet. At the very end, add the spinach, stir and let it steep at a low temperature until the spinach has collapsed. This takes 4-5 minutes.
Season again to taste and possibly a little more seasoning. If you like, you can add a few Parmesan chips over it.
We ate basmati rice with it, but noodles or gnocchis also go well.
It was delicious.