Chicken pignole
Chicken pignole ingredients
- 6 Whole chicken breasts, boned
- -And trimmed but not skinned
- 1⁄4 lb butter
- olive oil
- PINE NUT STIFFING
- 6 Eggs
- 6 oz Parmesan cheese, grated
- 12 oz Feta cheese, chopped
- 6 oz Shelled pine nut
- 1⁄2 med Onion, minced
- 2 T Comm. poultry seasoning
- 1 t Salt
- 1 t white pepper
- 1 1⁄2 c Milk
- 6 sli Bread, toasted, crust Removed, cut in 1 in. sqs
Cooking Chicken pignole
1. Winei: antonin rodet, meursault.
2. Liberally rub the inside each whole chicken breast with 1 to 2 tablespoo butter.
3. Place a mound of pine nut stuffing in the center of the breast.
4. Foldi sides of the breast over the stuffing to cover.
5. Seal breasts with toothpicks.
6. 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.
7. Bakei in a 375°F oven for 25 to 30 min. or until the skin is golden brown.
8. Directions for pine nut stuffing- combine all ingredients, mixing well to incorporate.
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