Chicken Pignole

Yield:	6 Servings
Categories:	Poultry

6		Whole chicken breasts; boned and trimmed but not skinned
1/4	lb	Butter
		Olive oil
		PINE NUT STIFFING
6		Eggs
6	oz	Parmesan cheese; grated
12	oz	Feta cheese; chopped
6	oz	Shelled pine nuts
1/2	md	Onion; minced
2	tb	Comm. poultry seasoning
1	ts	Salt
1	ts	White pepper
1 1/2	c	Milk
6	sl	Bread; toasted, crust removed; cut in 1" squares