Chicken Breasts With Pine Nuts And Tomatoes

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 2 teaspoons dried oregano, crumbled
• 6 tablespoons olive oil
• 1 medium onion, minced
• 2 ounces prosciutto, chopped
• 1/2 cup pine nuts, lightly toasted
• 6 boneless skinless chicken breast halves
• 1/4 cup dry wine
• 3 small tomatoes, peeled,seeded and chopped (plum works best – not as watery)
• 1/2 cup cream
• 3 tablespoons chopped fresh parsley

Recipe

• 1 combine ¼ cup parsley, garlic and oregano in a small bowl.
• 2 heat 2 tblsps oil in small skillet over medium-low heat.
• 3 add onion and saute until golden-brown, about 15 minutes.
• 4 stir in ½ of parsley mixture and continue to cook until garlic is tender, about 2 minutes.
• 5 transfer to small bowl and stir in prosciutto and pine nuts; cool completely.
• 6 insert small sharp knife into side of each chicken breast at thick end.
• 7 carefully cut side to create a 2 inch deep, 2 inch wide pocket (do not cut completely through).
• 8 stuff with parsley-pine nut mixture; skewer to close pocket opening.
• 9 place chicken in baking dish.
• 10 drizzle with 2 tblsps oil and pour wine over.
• 11 sprinkle both sides of chicken with remaining parsley mixture.
• 12 cover and marinate atleast 8 hours, in refrigerator.
• 13 heat remaining 2 tblsps oil in large skillet over high heat.
• 14 add chicken (reserve marinade) and cook until brown on all sides, about 3 minutes.
• 15 add ½ of reserved marinade.
• 16 reduce heat to medium-low.
• 17 cover and cook chicken until it is cooked through, about 5 minutes.
• 18 transfer chicken to a platter; slice into ½ inch thick slices and overlap.
• 19 add tomatoes, cream and remaining marinade to skillet.
• 20 boil until slightly thickened, stirring constantly, about 3 minutes.
• 21 season.
• 22 spoon over chicken.
• 23 sprinkle with parsley.