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chicken breast stuffed with proscuitto stuffing

by Joan

Chicken
Ingredients
  • •STUFFING
  • •1/4 cup Italian parsley (mixture divided in 2)
  • •2 garlic cloves, minced
  • •2 tsp dried oregano, crumbled
  • •2 Tablespoons olive oil
  • •1 medium onion, minced
  • •2 oz proscuitto, chopped
  • •1/2 cup pine nuts, lightly toasted
  • •6 boneless skinless chicken breast halves
  • •2 Tablespoons olive oil, '
  • •1/4 cup dry white wine
  • • *******
  • •2 Tablespoons olive oil
  • • (reserve marinade from chicken)
Steps
  1. 1. combine Parsley, garlic, oregano and set aside.
  2. 2. Heat 2 t oil and sute onion until golden brown. stir half of parsley mixture and continue to cook until garlic is tender, about 2 minutes. Transfer to small bowl and stir in proscuitto and pine nuts. Cool completely.
  3. 3. Inset a small sharp knife into side of chicken at thick end. cut to create 2 inch deep, 2 inch wide pocket (do not cut completely through). Stuff and skewer to close opening.
  4. 4. Place chicken in baking dish. Drizzle with 2 T oil/ Pour wine over. sprinkle both sides of chicken with remaining parsley mixture. Cover and marinate at least 8 hours (can prepare 1 day ahead)
  5. 5. Heat olive oil over high heat. Cook chicken until brown on both sides. Add half of reserved marinade reducing heat to medium low. Cover and cook until chicken is cooked through, about 5 minutes. Transfer chicken to plates. add tomatoes and remaining marinade to skillet. Boil until slightly thickened, about 2 minutes. Season with salt and pepper. Spoon tomato sauce over chicken. Sprinkle with parsley and serve.
Notes

stuffed grape leaves, marinated eggplant or crudites and cracker bread fume blanc; the chicken,potato bell pepper onion salad, pinot noir; CA Pinot Noir

Joan
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