6 boneless chicken breast halves
1 c. finely chopped mushrooms
2 tbsp. finely chopped celery
2 tbsp. finely chopped onion
1/4 c. butter
1/2 c. blanched slivered almonds
4 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
6 slices bacon
Paprika
Toasted slivered almonds

Make a lengthwise slit down thickest part of chicken breast. On gas range, cook mushrooms, celery, and onion in butter until tender, but not brown. Remove from flamed and blend in almonds, lemon juice, salt, and pepper; use to fill slit in each chicken breast. Wrap bacon around each breast and secure with skewer. Cook on preheated gas grill using medium-low setting about 1 hour, or until fork tender. Sprinkle with paprika and toasted almonds to garnish. Yields 6 servings.