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Season halved and butterflied chicken breasts with salt and pepper.
In a large fry pan, heat garlic olive oil or clarified butter over medium-high heat. Sauté chicken until golden brown on both sides. Remove and set aside.
In the same fry pan, add butter, sun-dried tomatoes, stirring for a minute. Add tomato paste, and cook for a minute to caramelize the paste slightly.
Add the garlic and when fragrant, add chicken stock to deglaze the pan.
Tear half of the leaves of basil and reserve the rest for chiffonade at the end. Add oregano, chili flakes, lemon zest, and spinach leaves, allowing them to wilt slightly in the sauce.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce thickens. Add Dijon mustard and basil leaves, stirring to combine.
Return chicken to the skillet, spooning sauce over the pieces. Let simmer gently for 5 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce.
Cook quick barley in chicken stock according to package instructions. Stir in butter, diced red bell pepper, and parsley and a few basil leaves if you have them. Serve with additional Parmesan cheese, if desired.