4 boneless, skinless chicken breast halves
Salt & freshly ground pepper to taste
1 (4 oz.) pkg. garlic & herb spreadable cheese
2 scallions, finely chopped
1/4 c. pine nuts, toasted
3 tbsp. spicy sweet mustard or 2 tbsp. Dijon mustard mixed with 1 tbsp. honey

Heat oven to 450 degrees. Blot chicken breasts dry with a paper towel. With a very sharp knife make a horizontal cut halving chicken breast but leaving one side attached.

Each breast will open like a book. Season with salt and pepper inside and out.

Mix cheese, scallions and pine nuts and place a generous tablespoon of this mixture in the pocket of each chicken breast. Reclose the chicken breast to envelope the filling, pressing gently around the edges. Spread the top of each stuffed chicken breast with two heaping teaspoons of mustard.

Place chicken breasts on a flat greased baking sheet and bake 15 to 17 minutes. Makes 4 servings.