Chicken Pignole
Ingredients:
6
Whole chicken breasts, boned
6
sl
Bread, toasted, crust
1 1/2
c
Milk
1
ts
White pepper
1
ts
Salt
2
tb
Comm. poultry seasoning
1/2
md
Onion, minced
6
oz
Shelled pine nuts
12
oz
Feta cheese, chopped
6
oz
Parmesan cheese, grated
6
Eggs
---------
PINE NUT STUFFING ---------
Olive oil
1/4
lb
Butter
And trimmed but not skinned
Removed, cut in 1 in. sqs
Method:
Wine: Antonin Rodet, Meursault.
1.
Liberally rub the inside each whole chicken breast with 1 to 2 tablespoo 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 F 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.