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Preheat oven to 350F/180C .
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Cut excess fat from the breasts.
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Melt half the butter in a heavy skillet and saute the breasts well browned. Transfer to a plate to cool.
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In a separate bowl, mix together the parsley, pasturma and cheese. With a sharp paring knife, make a slit in the fattest side of each breast, to form a pocket. Fill with cheese mixture, pressing to close well. Secure if necessary with sturdy toothpicks.
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Salt the chicken lightly on the outside.
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Transfer the chicken to an oiled baking dish. Drizzle with the pan juices from sauteeing, and pour in the broth and wine. Add the lemon, pepper and tomato. Bake for 25-30 minutes.
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Remove from the oven and pour off the juices from the baking pan, transferring them to a frying pan. Add the remaining butter and simmer until the juices are reduced by half and lightly creamy.
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Serve the chicken and drizzle with the reduced pan liquid. Garnish with diced tomatoes and serve.