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Coat chicken breast in ½ tbsp of extra virgin olive oil, smoked paprika, garlic granules, onion granules and salt. Heat remaining olive oil in a large non-stick pan, then add chicken breast. Cook chicken breast 3-4 mins on each side, then finish off in the oven for 10-15 mins, until cooked through.
In the same pan, melt butter on medium heat and add shallots, sweet red pepper, garlic and cook for 3-4 mins, stirring regularly, until soft. Add tomato puree, cook for 2 mins stirring well, before adding cherry tomatoes, chicken stock and dried oregano. Bring to a medium simmer and cook for 10 mins, until reduced.
Reduce heat to low, then add creme fraiche, parmesan and spinach. Stir well, then simmer until spinach has wilted and sauce has reached desired consistency.