2 c. soft whole grain bread cubes
1 egg, beaten
2 stalks celery, finely chopped
1/3 c. skimmed milk
1 scallion, minced
1/2 tsp. basil
1/4 c. raisins
1/4 tsp. thyme
2 tbsp. walnuts, chopped
2 whole chicken breasts, skinned

In a medium bowl, combine bread cubes with celery, scallion, raisins and walnuts. Stir together egg with skim milk in a separate bowl. Combine with bread cube mixture and season with basil and thyme. Divide stuffing between chicken breasts, holding in place with aluminum foil over opening. Place chicken breasts in a lightly oiled small baking dish and cover loosely with aluminum foil to keep meat moist. Bake in a preheated 350 degree oven about one hour, until meat is tender. Makes 4 servings.