The South African Cook Book by Diane Kersey - HTML preview

Chicken and Pine Nut Ensemble

6 whole chicken breasts, boned and trimmed but not skinned

8oz. butter

Olive oil

Pine Nut Stuffing

6 eggs

5 oz. parmesan cheese, grated

4-1/2 oz. feta cheese, chopped

5 oz. shelled pine nuts

½ medium onion, minced

2 tablespoons commercial poultry seasoning

1 teaspoon salt

1 teaspoon white pepper

1-1 ½ cups milk

6 slices bread, toasted, crust removed, cut in 1 inch squares

Method: Make Pine Nut Stuffing first, by combining all ingredients for stuffing and mix well. Set aside. Liberally rub the inside of 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. Lightly coat a roasting pan with olive oil, and place sealed breasts, seam side down, inside. Rub olive oil over the exposed skin of each breast. Bake at 350°F for 25 to 30 minutes or until the skin is golden brown. Serves 6