Put both oils in a deep pan and heat up on medium-high heat.

While the oil is warming, season chicken on each side with pepper, Italian seasoning and ¼ tsp salt.

Once the oil is hot, add the chicken and sear on each side for approximately 4-5 minutes. Then flip the chicken to the other side and cook for another 4-5 minutes.

While the chicken is cooking, peel and dice the onion and peel the garlic. Dice the sun-dried tomatoes.

Remove the chicken from the pan and set it aside.

Add the onions to the pan and cook for a minute. Then, add the sun-dried tomatoes and cook for 2 minutes.

Press the garlic into the pan and cook for 30 seconds, then add the cream, stock and ¼ tsp salt and simmer for 2-3 minutes.

Add the chicken back to the pan and cover with a lid. Simmer on low for about 20 minutes stirring occasionally.

To your CorningWare or other microwave-safe dish with a lid, add the rice, 2 cups of water (or stock) and remaining salt. Stir to combine.

Place the dish in the microwave with the lid on. Set the cooking time to 20 minutes and the power level to 60%.

After 20 minutes, to the pan with the chicken add a cup of spinach and gently stir everything to make sure it’s not sticking to the bottom. Cover the pan and cook for another 5 minutes to let the spinach wilt.

Once the chicken and rice are done, serve the chicken on a bed of rice then pour some sauce over everything and top with julienned fresh basil for garnish if you wish.