Athenian Chicken Breasts

6 chicken breast halves, skinned & boned
4 T. Feta cheese, crumbled
2 T. parsley, chopped
4 T. walnuts, chopped
1 c. flour
1 tsp. salt
½ tsp. pepper
2 eggs
¼ c. milk
3 T. olive oil
3 T. butter

Tomato Sauce

4 T. olive oil
1 c. onion, chopped
½ c. celery, chopped
½ c. carrots, chopped
2 cloves garlic, chopped
16 oz. can tomatoes, chopped & drained
½ T. parsley
½ c. white wine
1 tsp. of sugar
1 tsp. oregano

Make a slit in each chicken breast forming a small pocket. Mix Feta cheese, parsley and walnuts. Put approximately 1
tablespoon of the mixture in each breast and seal by pressing edges together. Mix flour, salt and pepper. Coat chicken
breasts in this mixture. Mix eggs and milk. Dip chicken in this mixture and then into flour mixture. Heat olive oil and
butter in large heavy skillet. Add drained tomatoes, parsley, wine, sugar and oregano. Simmer 20 to 25 minutes, or until
sauce thickens. Pour sauce over chicken. Serve with rice pilaf.