Title: Chicken Pignole
Categories: Poultry
Yield: 6 Servings

6 Whole chicken breasts; boned
-and trimmed but not skinned
1/4 lb Butter
Olive oil

-----------------------------PINE NUT STIFFING-----------------------------
6 Eggs
6 oz Parmesan cheese; grated
12 oz Feta cheese; chopped
6 oz Shelled pine nuts
1/2 md Onion; minced
2 tb Comm. poultry seasoning
1 ts Salt
1 ts White pepper
1 1/2 c 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 sun-dried -----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 . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.