Yield: 6 Servings
Measure | Ingredient |
---|---|
6 \N | Eggs |
6 ounces | Parmesan cheese |
12 ounces | Feta cheese; crumbled |
6 ounces | Pine nuts |
½ \N | Maui onion; minced |
2 tablespoons | Poultry seasoning |
\N \N | Salt and pepper; to taste |
1½ cup | Chicken broth |
1 pack | (6 oz) stuffing cubes |
6 \N | Boneless chicken breasts |
¼ cup | Butter; melted |
\N \N | Olive oil |
\N \N | Salt and pepper; to taste |
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