Chicken Breast with Herb Butter-Cheese Filling and Prosciutto

Cut an "x" on the bottoms of the tomatoes, blanch in hot water and peel.

Rinse the chicken breasts in cold water, pat dry and cut a deep pocket with a sharp knife in each breast. Toast the pine nuts in a dry skillet and let cool. Rinse the basil, pat dry, pluck off the leaves and coarsely chop. Peel the garlic and chop one clove. Process the basil with the pine nuts, chopped garlic and some salt in a food processor until mixture becomes a smooth paste. Stir in the Parmesan with the herb butter and season with pepper.

Spoon the herb mixture evenly into the prepared chicken breasts, then wrap each with a slice of prosciutto and secure with wooden toothpicks. Season with pepper.

Brown the chicken on each side in butter in a grill pan over medium heat 6-8 minutes. Meanwhile, peel the onions and cut with the remaining garlic into slices. Heat olive oil in a pan and saute the onions and garlic until translucent. Add the tomatoes and cook 3-5 minutes. Season with salt and pepper.