Chicken Breasts Amaretto From Loren Martin

• 1/4 cup butter or margarine
• 13 cup onions chopped
• 13 cup celery chopped
• 4 cups bread crumbs or stuffing
• 1 can water chestnuts
• 2 teaspoons poultry seasoning
• 1 teaspoon beau monde seasoning
• 1 cup chicken broth
• 1/2 cup amaretto liqueur
• 4 each chicken breasts boneless
• 1/2 cup brown sugar, light
• 1/2 cup honey (or butter)
• 1/2 cup orange juice
• 13 cup amaretto liqueur

1. Mix all of stuffing ingredients together and pour into greased baking dish.
2. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist).
3. If placed on top, baste from time to time with glaze sauce.
4. Glaze sauce: combine and heat ingredients slowly in small heavy saucepan until sugar dissolves.
5. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table.
6. Bake in preheated oven 350F (180C) for 20 minutes or until the chicken breasts are done.

butter, onions, celery, bread crumbs, water chestnuts, poultry seasoning, chicken broth, liqueur, chicken breasts, brown sugar, honey, orange juice, liqueur

Taken from recipeland.com/recipe/v/chicken-breasts-amaretto-from-l-330 (may not work)