Chicken pignole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Whole chicken breasts; boned and trimmed but not skinned | |
| ¼ | pounds | Butter |
| Olive oil | ||
| 6 | Eggs | |
| 6 | ounces | Parmesan cheese; grated |
| 12 | ounces | Feta cheese; chopped |
| 6 | ounces | Shelled pine nuts |
| ½ | medium | Onion; minced |
| 2 | tablespoons | Comm. poultry seasoning |
| 1 | teaspoon | Salt |
| 1 | teaspoon | White pepper |
| 1½ | cup | Milk |
| 6 | slices | Bread; toasted, crust removed; cut in 1\" squares |
Directions
PINE NUT STIFFING
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 <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .