4 tbsp. butter
1 lg. celery stalk
1 sm. onion
2 c. crumbled toast (4 slices)
1 (3 oz.) pkg. pecans, chopped
2 tsp. parsley
4 whole chicken breasts
2 tbsp. lemon juice
Salt & pepper

Over medium high, heat 4 tablespoons butter. Cook celery, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper, until tender. Stir in crumbled toast, pecans, parsley and 1/4 cup water. Remove from heat. Preheat oven to 400 degrees. Brush both sides of breast with lemon juice, then butter, then salt and pepper. Spoon 1/4 cup pecan stuffing onto center of each breast. Place breast on double thickness of foil. Bring foil up around breast, close tightly. Place bundles in jelly roll pan for easy handling. Bake 20 minutes. Open bundles, brush chicken with drippings in foil and bake, uncovered 20 minutes longer. Serve on bed of lettuce, rice or noodles. 4 to 6 servings. Start 1 1/4 hours before serving. 525 calories.