Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

3 T. olive oil, divided
1/2 c. chopped red onion
3/4 c. marinated artichoke hearts
1/2 c. chopped sun-dried tomatoes
1/2 t. salt
1/2 t. fresh cracked black pepper
2 T. minced garlic
1/2 c. white wine-you can use chicken broth if you like
3 T. butter, divided
1/4 c. Parmesan
1/2 T. finely chopped Italian parsley leaves
4 boneless, skinless chicken breast-I used 6 and it worked out fine

In a saute pan over medium heat add 1 T. of oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add salt, pepper, and garlic. Whengarlic begins to lightly brown, deglaze with 1/4 c. white wine.
Stir in 2 T. butter, allow to melt, then toss in the parmesan and parsley. Remove from heat and allow to cool before stuffing the chicken breast. Pound chicken to flatten. Put in some of the stuffing mixture and begin to roll, secure with a toothpick. Repeat with remaining chicken breasts.
Heat the remaining 2 T. of oil and add the chicken breasts, with the secured sides first, to insure the roll will stay together. Brown chicken on all sides, add remaining butter, and deglaze with rest of the wine.
Reduce heat to low and cover the pan. Cook until internal temp. reaches 165 degrees F on an instant read thermometer, about 10 minutes.
Remove the chicken to a cutting board and discard toothpicks. Slice each breast on the bias into 5 pieces and transfer to serving platter. Drizzle with pan drippings and garnish with sprinkle of parmesan cheese.