Recipe for Chicken Pignole 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 whl chicken breasts, boned and trimmed but not skinned
1/4 lb Butter
Olive oil
----------------- PINE NUT STIFFING ----------------
6 x Eggs
6 oz Parmesan cheese, grated
12 oz Feta cheese, chopped
6 oz Shelled pine nuts
1/2 med Onion, minced
2 tbl Comm. poultry seasoning
1 tsp Salt
1 tsp White pepper
1/2 cup Milk
Instructions:
Instructions: 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

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