Chicken Breasts with Pine Nuts and Tomatoes
- Ready In:
- 32mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 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 white wine
- 3 small tomatoes, peeled,seeded and chopped (plum works best – not as watery)
- 1⁄2 cup cream
- 3 tablespoons chopped fresh parsley
directions
- Combine ¼ cup parsley, garlic and oregano in a small bowl.
- Heat 2 tblsps oil in small skillet over medium-low heat.
- Add onion and saute until golden-brown, about 15 minutes.
- Stir in ½ of parsley mixture and continue to cook until garlic is tender, about 2 minutes.
- Transfer to small bowl and stir in prosciutto and pine nuts; cool completely.
- Insert small sharp knife into side of each chicken breast at thick end.
- Carefully cut side to create a 2 inch deep, 2 inch wide pocket (do not cut completely through).
- Stuff with parsley-pine nut mixture; skewer to close pocket opening.
- Place chicken in baking dish.
- Drizzle with 2 tblsps oil and pour wine over.
- Sprinkle both sides of chicken with remaining parsley mixture.
- Cover and marinate atleast 8 hours, in refrigerator.
- Heat remaining 2 tblsps oil in large skillet over high heat.
- Add chicken (reserve marinade) and cook until brown on all sides, about 3 minutes.
- Add ½ of reserved marinade.
- Reduce heat to medium-low.
- Cover and cook chicken until it is cooked through, about 5 minutes.
- Transfer chicken to a platter; slice into ½ inch thick slices and overlap.
- Add tomatoes, cream and remaining marinade to skillet.
- Boil until slightly thickened, stirring constantly, about 3 minutes.
- Season.
- Spoon over chicken.
- Sprinkle with parsley.
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Reviews
-
Evelyn, we seems to have started our own little Mediterranen mutual admiration society, and this recipe is no exception. They have just started marketing prosciutto in Israel, and it's a great flavor addition to chicken. The only change I made to the recipe was to leave out the cream, for religious reasons. I used chicken broth instead and reduced it until it was a yummy gravy. I served this with some plain couscous, and it was a wonderful Friday night meal that all our guests enjoyed!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.