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Chicken Breasts Amaretto From Loren Martin
| Ingredients | |||
| 1/4 | cup | butter, or margarine | |
| 1/3 | cup | onions, chopped | |
| 1/3 | cup | celery, chopped | |
| 4 | cup | bread crumbs, or stuffing | |
| 1 | cn | water chestnuts | |
| 2 | teaspoon | poultry seasoning | |
| 1 | teaspoon | beau monde seasoning | |
| 1 | cup | chicken broth | |
| 1/2 | cup | amaretto liquor | |
| 4 | each | chicken breasts, boneless | |
| --GLAZE-- | |||
| 1/2 | cup | light brown sugar | |
| 1/2 | cup | honey, (or butter) | |
| 1/2 | cup | orange juice | |
| 1/3 | cup | amaretto liquor | |
Directions: | |||
| Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). 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. Bake in preheated oven 350F for 20 minutes or until the chicken breasts are done. | |||
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