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Preheat oven to 350 degrees. Season the chicken with salt and black pepper. Dredge each chicken piece in flour, shaking off any excess.
Heat 2 tablespoons of olive oil (or use oil from the sun dried tomatoes) in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side or until the chicken is golden. Remove the chicken from the skillet and place in the oven while you make the sauce.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped shallots and garlic and sauté for about 1-2 minutes until they are translucent.
Stir in the tomato paste and cook for another 1 minute.
Add the sun dried tomatoes and baby spinach to the skillet. Cook until the spinach until it’s wilted.
Add the cream cheese, chicken broth, half-and-half, dried oregano, and red pepper flakes. Stir until the cream cheese is fully melted and the sauce is well combined.
Place the cooked chicken on a serving platter and spoon sauce over the chicken.
Sprinkle with grated Parmesan cheese
YUM!