Recipe - Chicken With Pinenuts And White Wine

1 Double chicken breast (no
skin)
3 (up to)
4 lg Basil leaves
3 sl Your favourite cheese; more
or less
3 tablespoon Garlic butter
2 Sundried tomatoes in olive
oil
One fourth cup Toasted pinenuts
Three fourths cup Medium white wine
1 pn Sugar

submitted by: THID@VOYAGER.CO.NZ (THERESA, Tauranga, New Zealand)
Place skinlees fillet, smmoth side down on a board flatten fillets
slightly. Season with a little ground black pepper. On 1 side place 23
slices of cheese & cover with Basil leaves. Bring 2nd side over & secure
sides together with a skewer. Heat butter in frying pan, when hot add the
chicken & lower heat. Allow chicken to cook for 56 min, turn and continue
for 56 min, 'til almost cooked. Cover pan with lid if you wish. When
almost cooked, add finely cut or sliced up tomatoes, pinenuts, wine & sugar. Increase
heat & allow liquid to evaporate a little. Sauce should smell fragrant &
inviting. Remove pan from heat. Slice chicken thickly & evenly, & arrange
overlapping on a plate or platter. Pour sauce over & top with a few
shredded pieces of basil. Serves 2.

We always double or triple this recipe depending on the number comming for
dinner but this does go along way because of the way its cut or sliced up .

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 15 APRIL 1996

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