Instructions

• 1 In a sautè pan over medium heat, add 1 tbsp. of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichoke hearts and sun-dried tomatoes. Sautè for 3 to 5 minutes, then add the salt, pepper, and garlic. When he garlic begins to brown slightly, deglaze the pan with 1/4 of white wine. Stir in 2 tbsp. butter and allow to melt, then toss in the parmesan and parsley.
• 2 Remove from the heat and allow to cool before stuffing the chicken breasts.
• 3 Rinse, trim and pound out the breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
• 4 Put 1/2 of the stuffing mixture at one end of the chicken breast. Gently roll the chicken breast, folding the ends to help keep the stuffing from coming out during the process. Secure the chicken roll with 2 toothpicks. Repeat the process with the remaining chicken breasts.
• 5 Heat 2 tbsp. olive oil in a medium sautè pan over high heat. Add the chicken breasts, with the secured side of the chicken down to insure the rolls stay together. Brown the chicken on all sides, add the remaining butter, and deglaze with the remaining white wine.
• 6 Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees, about 10 minutes.
• 7 Remove the chicken to a cutting board and discard the toothlicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with parmesan cheese and serve.