Cool the chicken breasts, dry them and cut a deep pocket in each breast with a sharp kitchen knife. Toast the pine nuts in a frying pan without fat, stirring until golden brown and cool. Rinse the basil, shake dry, pluck off the leaves and chop coarsely, remove the skin from the garlic and chop one of the cloves very finely. Prepare the basil with the pine nuts, the chopped garlic and the salt in a mortar or possibly in a beater-grinder to a smooth paste.
Now stir in the Parmesan with 1/2 tablespoon olive oil and season everything together with black pepper. Fill the herb paste evenly into the prepared chicken breast fillets and close each fillet with one or two toothpicks.
Season each side with salt and pepper. Heat 1 tablespoon olive oil in a frying pan and roast the meat on each side over medium heat for 5 to 8 minutes. Cut the tomatoes crosswise, blanch (scald) hot, skin and dice. Peel the onions and chop finely with the remaining garlic. Heat the remaining oil in a frying pan and cook the onions and garlic until translucent. Add the tomatoes and heat for 3 to 5 minutes.
Season everything with salt and freshly ground pepper.
Serve the stuffed chicken breasts on the diced tomatoes.
Serve with long-grain rice, pasta or baked potatoes.
Our tip: As an alternative to fresh