Christian Chefs Fellowship - Recipes - Stuffed Pine Nut Crusted Chicken Breasts

Stuffed Pine Nut Crusted Chicken Breasts
Author: Lance Roll
Printed in the L.V.I.S. Centennial Cookbook

I prefer to use a chicken breast with its skin, wings, rib bones, and tenders attached. A skin-on chicken will tend to cook up more moist with more flavor. However, this recipe will adapt to a boneless, skinless chicken breast. Have your butcher cut the chicken the way you prefer.

8 single Frenched chicken breasts
8 ounces (225g) goat cheese, softened
1/2 ounce (15g) fresh basil, julienned
salt and pepper
1 cup (240ml) flour
4 eggs, lightly beaten
2 tablespoons (30ml) water
pinch of salt
1 cup (240ml) bread crumbs
2 cups (470ml) toasted pine nuts, ground

Make an incision in the meat of each breast. Combine basil and tomatoes with goat cheese. Spoon filling (or use a pastry bag) into breast incisions. Season chicken with salt and pepper.

Set up standard breading procedure, beginning to dip chicken first in flour, and then in eggs beaten with water and salt. Combine bread crumbs and pine nuts. Coat breasts. Place crusted breasts on a baking sheet. Cook at 425' (215'C) until chicken reaches an internal temperature of 165' (73'C). Chicken should be a deep brown. Serve whole or sliced.

If you have a good recipe to share, or have a question about any of the techniques or ingredients mentioned in this one, please feel free to post it at our Facebook Page.

Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

Contact Us
Phone: 503.794.4083
Mailing Address: PO Box 1484, Cannon Beach, Oregon 97110-1484
Street Address: 289 N Spruce St., Cannon Beach, Oregon

Live webcam outside CCA
Find Us

© 1998-2022 Christian Chefs International & Christian Culinary Academy