Stuffed Mediterranean Chicken For Company
|Chopped sun-dried tomatoes||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs), chopped|
|Lightly toasted pine nuts||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Skinless boneless chicken breasts||4 Large|
|All purpose flour||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes||3 , peeled, seeded and diced|
|Slivered pitted kalamata olives||1⁄4 Cup (4 tbs)|
1. In a bowl combine sun-dried tomatoes, half the parsley, pine nuts and Parmesan cheese. With a sharp knife, slice each chicken breast lengthwise along one side, almost in half. Open each breast like a book; season with salt and pepper. Spoon in parsley mixture; fold top over and press gently to seal.
2. On a plate, lightly dredge breasts in flour, shaking off excess. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook until lightly browned on both sides. Remove to a plate.
3. Reduce heat to medium. Stir in stock, wine and garlic; cook for 1 minute. Stir in tomatoes, olives, capers (if using), and remaining parsley; cook 2 to 3 minutes or until slightly reduced and thickened. Season with salt and pepper to taste; return chicken to skillet. Return to a boil; reduce heat, cover and simmer 10 to 15 minutes or until chicken is no longer pink inside. Cut chicken into diagonal slices. Spoon sauce onto plates; arrange chicken on top.