2 c. bread crumbs
4 tbsp. melted butter
1/4 c. chopped onion
1/4 c. chopped celery
2 tsp. parsley flakes
Beau Monde
4 sm. chicken breasts, boned
Salt and pepper
Lemon juice

Combine bread crumbs, 2 tablespoons butter, onion, celery, parsley, walnuts, salt, pepper, and enough water to moisten. (Mixture should be easily formed into mound which holds together). Make 4 mounds of stuffing on a greased foil covered cookie sheet. Flatten chicken breasts to 1/2 inch thickness. Brush both sides with lemon juice, salt and pepper and place over stuffing mound. Shape around stuffing tucking sides under. Brush with remaining butter over top. Bake at 350 degrees for 45 minutes.

BELOUTE SAUCE:

2 tbsp. butter
2 tbsp. flour
Salt and ground white pepper
1 1/2 c. chicken stock

Melt butter and stir in flour. Stir and cook until mixture becomes foamy. Add the warm chicken stock and bring to a boil. Reduce heat and add salt and pepper to taste. Serve over stuffed chicken breasts. Makes 1 1/2 cups.