Date-Stuffed Chicken

In a medium bowl, mix together the dates, pine nuts, pistachios, and seasonings.

Cut a pocket in the side of each chicken breast half to make room for the stuffing. Divide the stuffing among the pockets and press firmly to flatten and compress.

In a large skillet or sauté pan over medium-high heat, warm the oil until hot. Add the chicken breast halves and sauté on one side, until browned, 5 to 7 minutes. Turn the breasts and sauté the second side, until cooked through and browned, 5 to 7 minutes more, depending on the thickness.

Remove the chicken to 4 dinner plates. Pour off all but 1 tablespoon of the oil remaining in the pan. Add the wine and bring to a boil over high heat, whisking briskly to scrape up the browned bits that cling to the bottom of the pan. Drizzle the pan juices over each portion and serve at once.