Source:

Dickens Inn, Philadelphia, PA

Serves/Makes:1

Ingredients

• 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

Preparation

• 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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