2 medium-large boneless skinless chicken breasts (550g / 1.2lb) 1 tsp table salt ½ tsp freshly cracked black pepper 2 Tbsp flour ½ cup grated parmesan cheese (35g / 1.2oz) 100 g drained, jarred sun dried tomato strips, oil reserved (3.5oz) 3 cloves garlic, minced 1 tsp Italian herbs ½ cup chicken stock / broth (125ml) 1 cup heavy or thickened cream (250ml) 3 big handfuls baby spinach (120g / 5 ½ cups) 2 tablespoons toasted pine nuts