Place the chicken breasts, 1 tablespoon of the olive oil and the roast chicken spice blend in a bowl and use your hands to coat.
600 g chicken breasts, 2 tablespoons extra virgin olive oil, 1 tablespoon roast chicken spice blend
Place a large frying pan over high heat. Add the remaining tablespoon of olive oil and let it heat. Add the chicken pieces and brown for 3–4 minutes each side. Turn the heat down if they are colouring too much. Remove and transfer to a plate.
2 tablespoons extra virgin olive oil, 600 g chicken breasts
To the same frying pan, add 2 tablespoons of water to deglaze the pan. Then add the butter and let it melt. Add the onion and cook, stirring, for 3–4 minutes. Then add the garlic and sun-dried tomatoes and stir through for 1–2 minutes. Mix through the cream and chicken stock. Then add the gnocchi and stir so that it sinks into the sauce. Place the lid on and let it cook for 5–6 minutes.
1 tablespoon butter, 1 brown onion, 2 cloves garlic, 1/4 cup sun-dried tomatoes, 1 1/2 cups thickened cream, 1 teaspoon chicken stock powder, 500 g packet gnocchi
Return the chicken to the pan and submerge the bottom half of the chicken in the sauce. Add the spinach and toss through. Top with some grated parmesan and parsley, if desired.
600 g chicken breasts, 1 cup baby spinach, 1/2 cup parmesan cheese, 1/4 cup parsley leaves
