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Pecan Stuffed Chicken Breasts


4 small whole chicken breasts (large breasts may be split in half)
lemon juice
6 T butter divided
3 C toasted bread crumbs
1/2 C finely diced celery
1/3 C chopped onion
3/4 C chopped pecans
3/4 tsp accent
1/2 tsp salt
1/8 tsp pepper
1/4 C water

Brush the chicken breasts both sides with 2 T melted butter. Combine remaining ingredients, toss lightly. Make 4 to 8 mounds of stuffing and arrange on squares of double thickness aluminum foil and place on a baking sheet. Place chicken breasts on top of stuffing mounds, skin side up. Fold foil around chicken breasts or cover whole pan tightly with foil. Either way bake at 350 for about 40 min. Then increase temp. to 400, fold back or remove the foil and bake an additional 10 min. or so until chicken is browned.