Ingredients:
1/4 cup chopped fresh parsley
2 cloves garlic, minced
2 teaspoons dried oregano, crumbled
6 tablespoons olive oil
1 medium onions, 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 1/4 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 1/2 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 1/2 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 1/2 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.
Servings: 6
Time preparation: 20 min.
Time total: 32 min.