Chicken Breasts with Pine Nuts and Tomatoes Recipe

Name: Chicken Breasts with Pine Nuts and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ 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; ½ cup pine nuts, lightly toasted; 6 boneless skinless chicken breast halves; ¼ cup dry white wine; 3 small tomatoes, peeled,seeded and chopped (plum works best not as watery); ½ cup cream; 3 tablespoons chopped fresh parsley

Servings: persons

¼ 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
½ cup pine nuts, lightly toasted
6 boneless skinless chicken breast halves
¼ cup dry white wine
3 small tomatoes, peeled,seeded and chopped (plum works best not as watery)
½ cup cream
3 tablespoons chopped fresh parsley

1
Combine 1/4 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 1/2 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 1/2 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 1/2 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.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup chopped fresh parsley, 2 cloves garlic, minced, 2 teaspoons dried oregano, crumbled, 6 tablespoons olive oil, and more.

Yes, Chicken Breasts with Pine Nuts and Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts with Pine Nuts and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions