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Preheat oven to 400F
Season both sides of the chicken tenderloins with salt, pepper, Italian seasoning and paprika.
Add the to a parchment paper lined sheet pan. Bake in the oven for 15-20 minutes or until they reach the internal temperature of 165F.
Meanwhile in a large skillet and 3 Tbsp of butter cook on medium high heat until the butter melts.
Add the tomatoes and sauté them for a few minutes then add 3 cloves minced garlic, better than bouillon Italian herb, salt and pepper.
Cook until the tomatoes begin to burst. Next add the chopped spinach and continue cooking until the spinach begins to wilt.
Stir in Boursin cheese, heavy cream, chicken broth and parmesan and simmer until the sauce thickens.
Return the cooked chicken to skillet and spoon the sauce over the chicken tenderloins and cook for another 5 minutes.
Garnish with chopped fresh basil and freshly grated Parmesan.
YUM!