Season with salt and pepper. Add whitw wine, and continue cooking until has evaporated, about 10minutes. Remove from heat, and stir in the parsley. Pull skin back from one chicken breast, keeping skin attached at one end. Season with salt and pepper.
Tuck ends under breast, forming a ball.
Sucure with toothpicks. Repeat with remaining chicken and filling. Placed stuffed breasts in a roasting pan, keeping them close together but not touching. Drizzle remaining 1 tablespoon olive oil over top. Remove from oven, and serve.