Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Whole chicken breasts -- boned
                        trimmed but not skinned
     1/4  pound         Butter
                        Olive oil
                        -----PINE NUT STIFFING-----
   6                    Eggs
   6      ounces        Parmesan cheese -- grated
  12      ounces        Feta cheese -- chopped
   6      ounces        Shelled pine nuts
     1/2  medium        Onion -- minced
   2      tablespoons   Comm. poultry seasoning
   1      teaspoon      Salt
   1      teaspoon      White pepper
   1 1/2  cups          Milk
   6      slices        Bread, toasted -- crust
                        cut in 1 in. sqs

Preparation:

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.