Mix the cornflour and paprika on a large plate, then coat the chicken, being sure to press the mixture in so the meat is completely covered on both sides.

Add a little of the oil from the sun-dried tomatoes into a large frying pan and place on a medium heat. Once hot, add the chicken breasts, and fry for 3-4 minutes on each side until golden brown and cooked through. Remove from the pan onto a plate and cover with foil to keep them warm.

Place the pan back on the heat, adding a little more of the oil if it has gone dry. Add the sun-dried tomatoes, garlic and oregano. Fry for 1 min, stirring well, then add the gluten free orzo, chicken stock and lemon juice.

Mix everything together well, bring to the boil then turn down to a low simmer. Place a lid on the pan and simmer for 10 minutes until the orzo is tender, stirring once or twice during this time to ensure it doesn't stick. If the liquid absorbs too quickly, add a splash of water.

Once the orzo is cooked, remove the lid and stir in the spinach, parmesan cheese and double cream. Stir through the torn basil just before serving into bowls, with the chicken on top.