Chicken with Creamy Sun Dried Tomato Parmesan Sauce

1 ½ pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)

1 teaspoon salt (adjust to your tastes)

¾ teaspoon black cracked pepper (adjust to your tastes)

1 ½ teaspoons paprika

1 ½ teaspoons onion powder

3 tablespoons reserved sun dried tomato oil or olive oil, divided

subheading: For The Sauce:

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 ½ cups heavy or thickened cream (or evaporated milk for lower calorie/fat)

3 cups spinach

½ cup fresh grated Parmesan cheese

2 tablespoons fresh chopped parsley to serve

Directions at cafedelites.com

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