Stuffed Chicken Breasts Wrapped in Grape Leaves

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.