Recipe - Chicken Pignole

6 Whole chicken breasts; boned
and trimmed but not skinned
One fourth pound Butter
Olive oil

PINE NUT STIFFING
6 Eggs
6 ounce Parmesan cheese; grated
12 ounce Feta cheese; chopped
6 ounce Shelled pine nuts
One half md Onion; minced
2 tablespoon Comm. poultry seasoning
1 teaspoon Salt
1 teaspoon White pepper
1 One half cup Milk
6 sl Bread; toasted, crust
removed; cut in 1" squares

1. Liberally rub the inside each whole chicken breast with 1 to 2
tablespoons butter. Place a mound of Pine Nut Stuffing in the center of the
breast. Fold sides of the breast over the stuffing to cover. Seal breasts
with toothpicks.

2. Place sealed breasts, seam side down, in a roasting pan lightly coated
with olive oil. Rub olive oil over the exposed skin of each breast. Bake in
a
375 drained sundried S M oven for 25 to 30 min. or until the
skin is golden brown. Directions for Pine Nut Stuffing: Combine all
ingredients, mixing well to incorporate.

DEVEREAUX

W & S TEMPLE STS., SALT LAKE CY.

WINE:ANTONIN RODET, MEURSAULT,79

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.