Ingredients

1/4 C. butter or margarine
1/3 C. chopped onions
1/3 C. chopped celery
4 C. bread crumbs or stuffing
1 can water chestnuts
2 tsp. poultry seasoning
1 tsp. beau monde seasoning
1 C. chicken broth
1/2 C. amaretto liquor
4 chicken breasts, boneless
Glaze:
1-1/2 C. light brown sugar
1/2 C. honey (or butter)
1/2 C. orange juice
1/3 C. amaretto liquor

Cooking Instructions

Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture. If placed on top, baste from time to time with glaze sauce. Glaze Sauce: Combine and heat ingredients slowly in small heavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)