Stuffed Chicken Breast

• 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

1. Puree the pine nuts, cheese, and spinach.
2. Layer on half the chicken breast and fold over.
3. Saute on both sides, then finish in the oven.
4. Add fresh basil, lemon, and stock.
5. Mound with butter.
6. Season to taste.
7. Serve over rice.

nuts, feta cheese, blanched spinach, chicken, fresh basil, lemon, chicken stock, cold butter, salt, rice

Taken from online-cookbook.com/goto/cook/rpage/00005C (may not work)