4 chicken breasts

2 eggs

some plain flour

some dried oregano

some paprika

some salt

some olive oil

some brown onion

3 cloves minced garlic

1 cup sundried tomatoes

half red capscium

half green capsicum

tub tomato puree

1/3 cup wine

1 cup veggie stock

1/3 cup thickened cream

some parmesan cheese

some mozzorella cheese

some spinach

Preheat oven to 160 degrees

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

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

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

Transfer to fry pan with olive oil and brown

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

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

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

Add wine and allow to bubble for 2 mins

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

Stir in thickened creamream and parmesan cheese and mozzorella cheese

Check chicken is fully cooked and then add to sauce.

Serve with fresh spinach, roast vegetables or pasta