Preheat oven to 200C/400F.
First prepare the chicken topping sauce.
Cut the top of each breast not all the way down diagonally then across again to make diamond shape cuts and set aside.
Scatter the orzo pasta all over the base of your baking dish.
Top with parmesan cheese, spinach, onions, garlic and sun-dried tomatoes.
Drizzle the 3 tablespoons of sun-dried tomato oil on top, then pour over the chicken stock and cream and stir everything together.
Place the chicken on top and snuggle it slightly down in between the filling.
Spoon and brush the chicken sauce on top of the chicken and season everything with freshly ground pepper.
Cover the dish with foil and bake in oven for 45 minutes, until chicken is fully cooked through.
Remove from oven, squeeze lemon juice on top and garnish with fresh basil.
Serve and enjoy!
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