Chicken Breasts Stuffed with Pineapple

	Thoroughly rinse the chicken breasts, remove the skin and bones. Using a sharp knife, create a pocket in each breast. Season the breasts with salt and pepper.
	Wash the parsley, dry it, and chop finely. Peel and mince the garlic. Place the pineapples in a sieve to drain the syrup, making sure to save it. If necessary, cut the pineapples into small pieces and mix with the garlic and parsley. Add pepper.
	Stuff each breast with 1.5 tablespoons of the filling. Firmly close the cut edges by pressing them together with your hands.
	In a blender, chop the nuts. Beat the egg. Pour the starch onto a flat plate. Dredge the breasts first in starch, then in egg, and finally in the nuts. Let them rest for 10 minutes.
	Prepare the sauce. Strain the pineapple syrup. Pour the white wine into a saucepan and reduce it by half. Add the syrup and cook for 3 minutes, then add 0.5 teaspoons of starch previously mixed in 1 tablespoon of cold water, stirring thoroughly and remove from heat.
	Heat the butter in a skillet. Fry the breasts until golden brown, 4 minutes on each side. Lower the heat, cover, and cook through for 5-7 minutes.