Chicken Breasts with Pine Nuts

3 whole chicken breasts
Salt & pepper
¼ lb. butter
Stuffing
Brandy or white wine

Stuffing:

1 c. rice
2 c. chicken broth
¼ lb. chicken livers, chopped
2 T. pine nuts
2 scallions, finely chopped
1 garlic clove, minced
3 T. white wine
Salt & pepper
¼ lb. butter

Cut chicken breasts in half. Remove bones and skin. Season with salt and pepper and sauté in skillet with ¼ pound
butter until tender. Set aside and prepare stuffing as follows.

Steam rice in chicken broth with 2 tablespoons butter. In skillet, sauté chicken livers, pine nuts, scallions, and garlic in ¼
pound butter. Add wine and cooked rice. Season to taste with salt and pepper.

Place stuffing on bottom of a baking dish. Arrange chicken breasts on top of stuffing. Dot chicken with butter and
sprinkle with brandy or white wine. Bake at 350 degrees for 35 to 40 minutes.