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