Finely chop 1 large onion and 2 garlic cloves; coarsely chop 85 g sun-dried tomatoes and finely chop the fresh basil.

Season all 8 chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper on both sides.

Heat 2 tbsp olive oil and 1 tbsp sun-dried tomato oil in a large lidded pan over medium-high heat.

Brown the seasoned chicken breasts on both sides until golden, working in batches if needed.

Transfer the browned chicken breasts to a serving platter and keep them aside.

Melt 1 tbsp unsalted butter in the same pan over medium heat.

Add the chopped onion and sauté until softened and lightly browned, about 5 to 7 minutes.

Add the chopped garlic and sauté for 1 minute until fragrant.

Stir 1 tsp tomato paste into the onion mixture until evenly incorporated.

Pour 125 ml dry white wine into the pan and heat briefly, scraping up browned bits from the pan base.

Add 85 g sun-dried tomatoes and 250 ml chicken broth to the pan.

Pour in 125 ml heavy cream and bring the sauce to a gentle boil.

Return the browned chicken breasts to the simmering sauce and cover the pan with its lid.

Simmer the covered chicken for 30 to 40 minutes, turning each breast once halfway through cooking.

Transfer the cooked chicken to the serving platter and keep it warm.

Add 60 g mature Graviera cheese to the sauce and stir until completely melted.

Return the chicken to the pan and spoon the creamy sauce over the breasts.

Sprinkle the chicken with 2 tbsp chopped fresh basil and serve hot with the sauce.