1 lg. celery stalk, chopped
1 sm. onion, minced
2 c. crumbled toast (about 4 slices white bread)
1 c. pecans, coarsely chopped
4 whole sm. chicken breasts, boned & skinned
2 tbsp. lemon juice

In 10-inch skillet over medium-high heat, in 4 tablespoons hot butter, cook celery, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper until vegetables are tender. Stir in crumbled toast, chopped pecans, and 1/4 cup water; remove skillet from heat. Preheat oven to 400 degrees. Place each chicken breast on center of 12-inch square of double-thickness foil. Brush both sides of breast with lemon juice, then with 2 tablespoons melted butter. Sprinkle breast with salt and pepper. Spoon 1/4 of pecan-stuffing mixture onto center of each chicken breast. Bring foil up around breasts and close tightly. Place bundles in jelly-roll pan for easier handling; bake 20 minutes. Open bundles, being careful to avoid steam. Bake, uncovered, 20 minutes longer.