from the kitchen of Judi Jackson

STUFFED CHICKEN BREASTS

1 1/2 C sliced fresh mushrooms
1 1/3 cup uncooked instant rice
1/2 C chopped celery leaves
1/4 C chopped onion
1/4 cup margarine
1 1/2 C water
1 1/2 tsp. salt
1/2  tsp. dried oregano
1/2 tsp. rubbed sage
1/2 tsp. dried thyme
1/4 tsp. pepper
1/3 C chopped pecans - toasted
6 bone in chicken breasts

In a sauce pan, saut� mushrooms, rice, onions & celery leaves in margarine til onions are tender. Add water and seasonings, bring to boil. Reduce heat, cover & simmer for 5 - 7 minutes or until rice is tender & liquid is absorbed. Stir in pecans. Stuff � cup of rice mixture under the skin of each chicken breast. Place in greased 13x9x2 baking dish. Bake uncovered at 350 degrees for 1 1/2  hours or until juices run clear.