CHICKEN PIGNOLE

Course : Chicken
Serves: 6
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Ingredients:

6 whole chicken breasts -- boned, trimmed but not skinned
1/4 pound Butter
2 tablespoons Olive oil
-----PINE NUT STIFFING-----
6 large 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 inch squares
 

Preparation / Directions:

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.


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