Chicken Breasts with Pine Nuts and Tomatoes

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

Ingredients Nutrition


  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.

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