Trim the chicken of all visible fat and sinew from all three breasts. Butterfly each breast (see tutorial here).

Cut each butterflied breast in half yielding six pieces.

Lay the pieces on your cutting board and sprinkle on the salt and pepper over both sides.

Measure two tablespoons of the flour into a sifter or strainer and gently sprinkle flour over both sides. You don’t need to fully coat the pieces, just a light coating.

Heat a large braiser or large high-sided skillet and add four tablespoons of the oil over medium to medium-high heat.

Once hot, cook the chicken for 1-2 minutes per side just to lightly brown, then remove. The chicken will not be fully cooked at this step. (If your pan cannot accommodate all six pieces at once without the pieces touching each other, cook in two batches)

Add the remaining two tablespoons of the oil and once hot, add the prosciutto and cook for two minutes to slightly crispy.

Keep the prosciutto in the pan, reduce to medium heat, and add the onions and cook three minutes.

Add the garlic and cook one minute.

Add the tomato paste, sun dried tomatoes, oregano and pepper flakes and cook and stir for two minutes.

Add the remaining three tablespoons of flour and stir to combine and cook one minute.

Add the wine to deglaze then add the stock, cream cheese and heavy cream and stir to combine.

Add the Parmesan cheese and the baby spinach and cook until the spinach has wilted.

At this point, check the sauce consistency. If the sauce is too thick, before you add the chicken back in, dilute with water, stock or cream. If not thick enough, cook down for a few minutes to thicken and then add the chicken in. Avoid over cooking the chicken.

Simmer over medium heat just until the chicken is cooked through, two minutes or less.

Serve over rice, pasta or mashed potatoes.