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Stuffed Chicken Breast
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Dickens Inn, Philadelphia, PA


  • 1 oz (28 grm). toasted pine nuts
  • 1 oz (28 grm). feta cheese
  • 1 oz (28 grm). blanched spinach
  • 1 chicken breast, pounded
  • 1/4 tsp (1 ml). fresh basil
  • 1 tsp (5 ml). lemon
  • 2 tbsp (30 ml). chicken stock
  • cold butter
  • salt and pepper
  • cooked rice
  • Puree the pine nuts, cheese, and spinach.
  • Layer on half the chicken breast and fold over.
  • Saute on both sides, then finish in the oven.
  • Add fresh basil, lemon, and stock.
  • Mound with butter.
  • Season to taste.
  • Serve over rice.

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