Chicken Breasts Amaretto From Loren Martinchicken breast 1/4 cup butter or margarine 1/3 cup chopped onions 1/3 cup chopped celery 4 cup bread crumbs or stuffing 1 can water chestnuts 2 teaspoon poultry seasoning 1 teaspoon beau monde seasoning 1 cup chicken broth 1/2 cup amaretto liquor 4 chicken breasts, boneless 1 glaze: 1 1/2 c light brown sugar 1/2 cup honey (or butter) 1/2 cup orange juice 1/3 cup amaretto liquor 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. |
