PIGNOLE STUFFING
6 Eggs
6 oz Parmesan cheese
12 oz Feta cheese, crumbled
6 oz Pine nuts
1/2 Maui onion, minced
2 tbsp Poultry seasoning
Salt and pepper, to taste
1 1/2 cup Chicken broth
1 package (6 oz) stuffing cubes
CHICKEN
6 Boneless chicken breasts
1/4 cup Butter, melted
Olive oil
Salt and pepper, to taste
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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@juno.com (Molly Walsh) on May 6, 1998
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