Molly's pignole chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| 6 | ounces | Parmesan cheese |
| 12 | ounces | Feta cheese; crumbled |
| 6 | ounces | Pine nuts |
| ½ | Maui onion; minced | |
| 2 | tablespoons | Poultry seasoning |
| Salt and pepper; to taste | ||
| 1½ | cup | Chicken broth |
| 1 | pack | (6 oz) stuffing cubes |
| 6 | Boneless chicken breasts | |
| ¼ | cup | Butter; melted |
| Olive oil | ||
| Salt and pepper; to taste | ||
Directions
PIGNOLE STUFFING
CHICKEN
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 30-40 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@... (Molly Walsh) on May 6, 1998