Recipe: Page, I found this recipe...

I can't remember where I got it from, but it sounds good. I too think that the seafood is a bit risky. I'm sure whatever you come up with will be delicious! Let us know how it all turnes out. Here's the recipe:

* Exported from MasterCook *

Walnut Stuffed Chicken Breasts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

WALNUT STUFFED CHICKEN BREASTS

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

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

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. 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.

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