Chicken Breasts with Pine Nuts and Tomatoes

This tastes so Mediterranean - all the flavours that you have come to expect of this area. The chicken needs to marinate for 8 hours.

• Ready In: 32 mins
• 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

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.