Anonymous Fri Oct 07 11:19:02 2005

6 whole chicken breasts, boned and trimmed

but not skinned

1/4 lb butter

olive oil

PIGNOLIA STUFFING

6 eggs

6 oz. Parmesan cheese, grated

12 oz. feta cheese, chopped

6 oz. shelled pignolias (pine nuts)

1/2 medium onion, minced

2 tbsp. commercial. poultry seasoning

1 tsp. salt

1 tsp. white pepper

1-1/2 cups milk

6 slices bread, toasted, crust removed,

cut in 1 in. sqs.

Liberally rub the inside each whole chicken breast with 1 to 2 tablespoons butter. Place a mound of Pignolia Stuffing in the center of the breast. Fold sides of the breast over the stuffing to cover. Seal breasts with toothpicks.

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.

PINE NUT STUFFING

Combine all ingredients, mixing well to incorporate.