Between two pieces of wax paper, pound chicken breasts down to about 1 inch thick. Season both sides liberally with salt, pepper, and oregano.

Heat a saute pan over medium-high heat with 2 tbsp olive oil. Once hot, add chicken and let cook on each side for 5 minutes. If it doesn't all fit, do in batches.

Remove chicken from pan and place on a plate.

Add remaining 2 tbsp olive oil to pan and add onion and roasted red pepper. Saute for 5 minutes until onion has softened, then add garlic. Cook for one more minute and add in chicken stock, lower heat to medium, and gently deglaze bottom of pan.

Add in softened cream cheese and whisk slowly until no clumps. Let simmer for 5 more minutes and then add in baby spinach. Mix until all wilted.

Then add chicken back in. Cover chicken with sauce, including the peppers, onions, and spinach. Let simmer for another 5 minutes over medium-low heat.

Grate fresh parmesan over all of the chicken. Serve with rice or pasta.