Whole chicken breasts; boned and trimmed but not skinned
1/4
lb
Butter
Olive oil
6
Eggs
6
oz
Parmesan cheese; grated
12
oz
Feta cheese; chopped
6
oz
Shelled pine nuts
1/2
md
Onion; minced
2
tb
Comm. poultry seasoning
1
ts
Salt
1
ts
White pepper
1 1/2
c
Milk
6
sl
Bread; toasted, crust removed; cut in 1" squares
INSTRUCTIONS
PINE NUT STIFFING
1. Liberally rub the inside each whole chicken breast with 1 to 2
tablespoons 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 drained sun-dried -----S M 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.
DEVEREAUX
W & S TEMPLE STS., SALT LAKE CY.
WINE:ANTONIN RODET, MEURSAULT,79
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
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