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1
For the chicken and stuffing: Preheat the oven to 375 degrees F.
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2
In a saucepan, heat 1 tablespoon of the oil on medium-high heat for 2 minutes.
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3
Then add the tomatoes and onions and stir.
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4
Cook this mixture until softened, 4 to 5 minutes.
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5
Season with salt and pepper and finish with minced parsley.
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6
Remove from the heat, stir and let cool.
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7
Drain off any excess liquid.
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8
Slice a pocket in each breast from the top area next to the drumette three-quarters into the breast towards the tip.
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9
Fill each pocket with about 2 tablespoons stuffing and pat flat to ensure even cooking.
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10
Warm an oven-safe nonstick pan over medium-high heat with the remaining 1 tablespoon olive oil for 2 minutes.
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11
Sprinkle the breasts with salt and pepper.
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12
Add the breasts to the pan, skin-side first, and allow to sear until the skin is browned, 2 to 3 minutes.
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13
Flip and cook on the second side for 2 minutes, and then place in the oven and finish for 8 to 10 minutes.
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14
Let the chicken rest until plating; keep the oil in the pan.
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15
For the pasta: Place the heated chicken pan again over medium heat and add the onions.
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16
Cook, stirring, until softened, 3 to 4 minutes.
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17
Finally, reduce the heat to low, add the tomato sauce and stir to warm for 3 to 4 minutes.
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18
Add the pasta, stir and warm.
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19
Saucing the pasta should take 3 to 4 minutes.
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20
Add the Parmesan and stir.
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21
Portion the pasta onto individual plates and top with a stuffed breast.
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22
Top with some Parmesan Cream and drizzle with olive oil.
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23
Garnish with parsley.
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24
In a saucepan over medium-high heat, add the butter and cook until melted.
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25
Reduce the heat to medium, add the flour and cook, stirring, to create a roux; cook until the roux is a pale blond color.
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26
Reduce the heat to low, add the milk and cook, stirring, until thickened.
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27
Finally, add the cheese to the milk mixture one cup at a time, stirring until all the cheese has been added and well blended.
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28
Taste and season with salt and pepper, and then remove from the heat.
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29
Continue to stir to ensure consistency and to allow the mixture to cool.
