Preheat oven to 425 degrees F.

Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.

Place chicken breasts in a 9x13" baking dish (or a larger one if you are using very large chicken breasts -- you don't want them smushed together or they will take longer to cook).

Combine ½ teaspoon salt, Italian seasoning, paprika and ⅛ teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).

Whisk together cream, garlic, corn starch, salt and pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn't cover the chicken completely, but it won't hurt anything if it does).

Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickest part of the chicken (the exact cook time will depend on the size of your chicken breasts).

Remove pan from oven and stir spinach into sauce. The sauce may separate as it cooks (it is NOT curdled!) -- just give it a stir and it will come together. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.

Uncover and serve.