3 chicken breasts, boned & halved
Salt
1/2 c. half & half
1 c. soft bread crumbs
1/3 c. finely chopped onion
1 (5 oz.) can water chestnuts, drained or chopped
2 tbsp. butter
1/4 lb. ground veal
1/2 lb. ground pork
1 egg
1 tbsp. soy sauce
1 tsp. ginger, ground
2 tbsp. each soft butter & honey
1 tbsp. soy sauce

Pound and flatten chicken breasts slightly. Make lengthwise slit in side of each breast and sprinkle with salt.

STUFFING: Pour half and half over bread crumbs. Saute onion and water chestnuts in 2 tablespoons butter. Mix onion with crumbs, meats, egg, soy sauce and ginger. Fill each breast with 1/2 cup of stuffing and fasten with skewers or picks.

Place skin side up in greased baking pan. Cream butter with honey and slowly beat in soy sauce. Spoon over chicken. Bake at 325 degrees for 45 minutes, basting occasionally with drippings. Increase temperature to 450 degrees and bake 10 minutes. 6 servings.