Chicken Breasts with Pine Nuts and Tomatoes

Name: Chicken Breasts with Pine Nuts and Tomatoes
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 serving(s)
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

Submitted by evelynathens

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

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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!

Mirj2338