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1
Preheat oven to 400 degrees F.
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2
Arrange tomatoes and onions on a baking sheet.
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3
Drizzle with olive oil and sprinkle with salt.
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4
Roast the vegetables for 2030 minutes until wilted and darkened at the edges.
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5
Remove from the oven and leave the oven on.
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6
Meanwhile, mix parsley, garlic, sundried tomatoes, capers, and feta in a bowl with a fork to form a paste.
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7
Add 2 tablespoons of the butter to a large skillet and preheat to medium-high.
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8
While skillet is preheating, place chicken breasts in a resealable bag and pound on the thick side to thin to about 3/4 inch at the thickest place.
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9
Remove from the bag, and use a small knife to make a hole in the thickest part of the chicken breast.
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10
Wiggle the knife back and forth to make a pocket in the chicken.
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11
Use your fingers to stuff as much of the filling into the chicken breast as you can, then repeat with the other piece of chicken.
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12
Place the stuffed chicken breasts in the skillet you have been preheating.
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13
Sprinkle chicken with salt, and brown the chicken for about 5 minutes on each side until very golden.
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14
Transfer the chicken to a small baking dish and reduce the heat on the skillet to medium for the pan sauce.
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15
Bake the chicken at 400 degrees F for 10 minutes to finish cooking.
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16
While chicken is baking, pour white wine into the skillet you used to sear the chicken.
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17
When wine has reduced by half, add remaining 2 tablespoons butter and roasted onions and tomatoes.
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18
Stir to form a sauce and taste; add salt to your preference.
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19
When chicken and sauce are done, slice chicken and arrange on a plate.
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20
Top with roasted tomato sauce.
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21
Serve.
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22
Eat.
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23
Enjoy!
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24
Serving suggestion: Cook 1 cup Israeli cous cous to package directions, combine with 2 tablespoons chopped fresh parsley, 2 tablespoons toasted pine nuts, 2 tablespoons olive oil, and as much salt and pepper as youd like.
