1 tablespoon olive oil
1 small yellow onion, diced
1 can (28 ounces) crushed tomatoes
1 tablespoon dry oregano
1 can (15 ounces) butter beans, drained
1 package (11 ounces) goat cheese
½ cup shelled pistachio nuts, chopped fine
4 boneless, skinless chicken breasts
1 jar (16 ounces) grape leaves
Salt and pepper to taste
Using a skillet large enough to hold four chicken breasts, saute onion in olive oil until soft; add tomatoes, oregano and beans until it begins to bubble. Reduce heat to low.
Combine goat cheese and chopped pistachios in a small bowl.
Cut a pocket about 3 to 4 inches wide and 1½ inches deep in the thickest part of each chicken breast. Stuff each breast with equal amounts of cheese mixture.
Separate grape leaves and lay on work area. Overlap 3-5 leaves to make a wrap large enough to bundle a chicken breast. Repeat with remaining leaves and breasts.
Place wrapped chicken breasts in tomato sauce and simmer, covered, 30 minutes or until chicken is 160 degrees.
Serves four.
