Chicken Breasts with Pine Nuts and Tomatoes

Directions

1. 1
   Combine 1/4 cup parsley, garlic and oregano in a small bowl.
2. 2
   Heat 2 tblsps oil in small skillet over medium-low heat.
3. 3
   Add onion and saute until golden-brown, about 15 minutes.
4. 4
   Stir in 1/2 of parsley mixture and continue to cook until garlic is tender, about 2 minutes.
5. 5
   Transfer to small bowl and stir in prosciutto and pine nuts; cool completely.
6. 6
   Insert small sharp knife into side of each chicken breast at thick end.
7. 7
   Carefully cut side to create a 2 inch deep, 2 inch wide pocket (do not cut completely through).
8. 8
   Stuff with parsley-pine nut mixture; skewer to close pocket opening.
9. 9
   Place chicken in baking dish.
10. 10
    Drizzle with 2 tblsps oil and pour wine over.
11. 11
    Sprinkle both sides of chicken with remaining parsley mixture.
12. 12
    Cover and marinate atleast 8 hours, in refrigerator.
13. 13
    Heat remaining 2 tblsps oil in large skillet over high heat.
14. 14
    Add chicken (reserve marinade) and cook until brown on all sides, about 3 minutes.
15. 15
    Add 1/2 of reserved marinade.
16. 16
    Reduce heat to medium-low.
17. 17
    Cover and cook chicken until it is cooked through, about 5 minutes.
18. 18
    Transfer chicken to a platter; slice into 1/2 inch thick slices and overlap.
19. 19
    Add tomatoes, cream and remaining marinade to skillet.
20. 20
    Boil until slightly thickened, stirring constantly, about 3 minutes.
21. 21
    Season.
22. 22
    Spoon over chicken.
23. 23
    Sprinkle with parsley.