Mediterranean Stuffed Chick Breasts with Roasted Tomato Sauce

Preheat oven to 400ºF.

Arrange tomatoes and onions on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast the vegetables for 20–30 minutes until wilted and darkened at the edges. Remove from the oven and leave the oven on.

Meanwhile, mix parsley, garlic, sundried tomatoes, capers, and feta in a bowl with a fork to form a paste. Add 2 tablespoons of the butter to a large skillet and preheat to medium-high.

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. Remove from the bag, and use a small knife to make a hole in the thickest part of the chicken breast. Wiggle the knife back and forth to make a pocket in the chicken. 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. Place the stuffed chicken breasts in the skillet you have been preheating.

Sprinkle chicken with salt, and brown the chicken for about 5 minutes on each side until very golden. Transfer the chicken to a small baking dish and reduce the heat on the skillet to medium for the pan sauce.

Bake the chicken at 400ºF for 10 minutes to finish cooking. While chicken is baking, pour white wine into the skillet you used to sear the chicken. When wine has reduced by half, add remaining 2 tablespoons butter and roasted onions and tomatoes. Stir to form a sauce and taste; add salt to your preference.

When chicken and sauce are done, slice chicken and arrange on a plate. Top with roasted tomato sauce. Serve. Eat. Enjoy!

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 you’d like.