Carefully RUB the breast with salt, pepper and olive oil.

Pour the cream into a saucepan, put a sprig of rosemary, cut into 2-3 pieces and add to the cream. Bring to boil on weak fire, infuse 20 minutes. After the strain (the rosemary no longer needed). Lightly salt and pepper the cream, keeping hot. I used dried rosemary, because it was not a fresh, but fresh is much more fragrant!

Finely chop the onion and garlic, fry in a pan in olive oil, stirring occasionally and not allowing to boil, for 10 minutes.

Cut tomatoes in strips with scissors, add to the onions and garlic.

Grease a baking dish with olive oil, spread in her breast. On top put the onions, garlic and tomatoes, carefully pour the cream. Put the rosemary leaves from the remaining sprigs on top of breast and bake in a preheated 200 degree oven for 25-30 minutes. Before serving, sprinkle with finely chopped parsley.