- 650 g (1.4 lb) Skinless boneless chicken breast, About 4, cut into bite sized pieces
- 30 g (0.25 cups) Plain flour
- 3 Garlic cloves, Peeled and crushed
- 100 g (3.5 oz) Sun dried tomatoes, Drained and very finely chopped
- 1 tsp Dried oregano
- 2 tsp Paprika
- 300 ml (1.25 cups) Boiling water
- 1 Chicken stock cube, undiluted, crumbled
- 100 g (3.5 oz) Cream cheese
- 50 g (0.5 cups) Parmesan, Grated
- 15 g (3 tsp) Fresh basil leaves
- Sea salt and freshly ground black pepper
- Sun Dried Tomatoes – Use the type in jars in oil. Drain the oil and pat dry. Be sure to cut these up very very finely. If they are left too large they can be a little chewy when slow cooked. Cut up very small, they just add lots of flavour and almost melt into the sauce.
- Plain Flour – Plain flour is the same as all-purpose flour. A 1/4 cup is the equivalent of 1 ounce.
