3 tbsp olive oil
1/2 cup red onion, chopped
3/4 cup marinated artichoke hearts, chopped
1/2 cup marinated sun dried tomatoes, chopped
salt and pepper, to taste
2 tbsp minced garlic
1/2 cup white wine
3 tbsp butter
1/4 cup grated parmesean
1/2 tbsp italian parsley, chopped
4 tbsp chicken breasts
Heat 1 tbsp oil, add onions and cook until translucent. Add artichokes, sun dried tomatoes and cook for an additional 3-5 minutes. Season to taste and add garlic. Cook for a minute or two until starting to brown and add 1/4 cup of white wine. Add 2 tbsp butter and melt, add Parmesan and parsley. Remove from heat and let cool.
Prepare chicken breasts by drying and pounding until about 1/4 inch thick. Add a quarter of the stuffing to each breast and roll, folding in the ends to keep the stuffing from falling out. Add a toothpick or two if needed.
Heat 2 tbsp of oil in a pan on high heat.Cook chicken, secured side down to seal the chicken. Brown on all sides and remaining butter and 1/4 cup white wine. Reduce heat to low and and cover pan. Cook until chicken reaches 165F internally.
Remove chicken from pan and remove toothpicks. Slice and serve.