Dunedin Stuffed Chicken

1 Tbsp oil
¼ cup pine nuts
3 cloves garlic, chopped
½ soft feta cheese or goat cheese
2 Tbsp sun-dried tomato pesto sauce (homemade or in a jar)
2 large boneless chicken breasts

Preheat oven to 375°. Roast garlic and pine nuts in oil in skillet until brown. Mash with feta and pesto sauce. Cut chicken breasts length-wise and fold open. Spoon half of pesto and feta mixture into each split breast. Fold breasts closed and place in covered dish; bake for 30 minutes or until chicken is done.

The first edition of this recipe was devoured in Dunedin, New Zealand, on 21 February, 2006. We had it with rice and sautéed green beans (for some starch and extra vitamins). The taste of the chicken was exquisite!