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Pecan-Stuffed Chicken Breasts

6 tablespoons butter or margarine, divided
1 large celery stalk, chopped
1 small onion, minced
2 cups crumbled toast (about 4 slices white bread)
1 cup coarsely chopped pecans
2 teaspoons parsley flakes
¼ cup water
4 whole chicken breasts, boned, skinned and pounded to 1/8 inch
2 tablespoons lemon juice
Lettuce leaves for garnish

In 10-inch skillet over medium-high heat, melt 4 Tblsp. butter, cook celery, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper until vegetables are tender. Stir in crumbled toast, chopped pecans, parsley flakes and 1/4 cup water; remove skillet from heat.

Place each chicken breast on center of 12-inch square of double-thickness foil. Brush both sides of breasts with lemon juice, then with 2 tablespoons melted butter or margarine. Sprinkle breasts with salt and pepper. Spoon 1/4 of pecan-stuffing mixture into center of each chicken breast. Bring foil up around breasts and close tightly. Bake, or Freeze - to keep fresh, it doesn't hurt to put foil bundles is a zip lock bag.

To bake and serve, thaw completely if frozen.

Preheat oven to 400°F. Place bundles on jelly roll pan for easier handling; bake 20 minutes. Open bundles, being careful to avoid steam. Brush chicken with drippings in foil and bake, uncovered, 20 minutes longer or until chicken is fork tender.
To serve, line platter with lettuce leaves; arrange stuffed chicken breasts on leaves.

*Don't Panic Dinner's in the Freezer, by Martinez, Howell & Garcia, Revell publishing

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