Browsing "MEAT DISHES"
Mar 30, 2014 - MEAT DISHES, RECIPES    No Comments

SAUTEED CHICKEN BREASTS WITH PINE NUTS AND TOMATOES

Makes 6 servings.

This recipe evokes the flavors of the Mediterranean Sea and the lower Caucasus Mountains. Now you have a reason to visit that little Middle Eastern market for accessories and appetizers such as stuffed grape leaves, taramosalata, or marinated eggplant.

And for an extra treat, fill the chicken with a prosciutto stuffing a full day ahead to allow the flavor to develop.

1/4 cup chopped fresh parsley (Italian is best)
2 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
6 tablespoons olive oil
1 medium onion, minced
2 ounces prosciutto, chopped
1/2 cup pine nuts, lightly toasted

6 skinless chicken breast halves
1/4 cup dry white wine

1 14 to 18 ounce can tomatoes, drained, chopped
salt and pepper
3 tablespoons chopped parsley (Italian is best)

Combine the 1/4 cup parsley, garlic ad oregano in a small bowl.
Heat 2 tablespoons of oil in heavy small skillet over medium-low heat.
Add onion and sauté until onion is golden brown, about 15 minutes.
Stir in half of parsley mixture and continue to cook until garlic is tender, about 2 minutes.
Transfer mixture to small bowl.  Stir in prosciutto and pine nuts.  Cool completely.

Insert small sharp knife into side of each chicken breast at thick end.
Carefully cut side to create 2-inch deep, 2-inch wide pocket.
(Do not cut completely through chicken breast!)
Skewer with toothpicks to close the pocket opening.

Place chicken in baking dish.
Drizzle with 2 tablespoons oil.
Pour wine over.
Sprinkle both sides of chicken with remaining parsley mixture.
Cover and marinate at least 8 hours.  (Can be prepared up to one day ahead.)

Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat.
Add chicken (reserve marinade) and cook until brown on both sides, about 3 minutes.
Add half of reserved marinade.
Reduce 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, stirring constantly, about 2 minutes.
Season with salt and pepper.
Spoon tomato mixture over chicken.

Sprinkle with 3 tablespoons parsley and serve.  Enjoy!