Recipe - Mollys Pignole Chicken

PIGNOLE STUFFING
6 Eggs
6 ounce Parmesan cheese
12 ounce Feta cheese; crumbled
6 ounce Pine nuts
One half Maui onion; minced
2 tablespoon Poultry seasoning
Salt and pepper; to taste
1 One half cup Chicken broth
1 pack (6 oz) stuffing cubes

CHICKEN
6 Boneless chicken breasts
One fourth cup Butter; melted
Olive oil
Salt and pepper; to taste

PIGNOLE STUFFING: Combine all ingredients, mixing well.

CHICKEN: Rub the chicken breasts with melted butter. Place a mound of
Pignole Stuffing in the center of the breast. Fold sides of the breast over
the stuffing and secure with toothpicks. Place seam side down, in a
roasting pan lightly coated with olive oil. Rub remaining melted butter
mixed with a little olive oil over the exposed skin of each breast. Season
with salt and pepper. Bake in a 375 degrees F oven for 3040 minutes or
until the skin is golden brown.

from the lovin heart of Molly

Recipe by: Molly Walsh

Posted to TNT Recipes Digest by mollywalsh@juno.com (Molly Walsh) on May 6,
1998