Put the filling ingredients in a bowl, except the tomatoes. Add some light seasoning and mix them up. This step is when you add the tomatoes and fold the mixture lightly.
Cut pockets in each chicken fillet with a sharp knife. Stuff each cavity generously with the mixture. Season your chicken breast with salt and black pepper.
Add a tablespoon of olive oil to the pan and heat it. Brown chicken parcels on all of their sides.
After deglazing the pan with the stock, and wine. Then, add fresh cream, grated Parmesan, and thyme leaves. Cover the pan with its lid and let it simmer for 15 minutes.
You might consider adding a little water to avoid reducing the sauce.
Scatter your dish with pine nuts. Serve it with baby potatoes, broccoli, or green beans.