1/4 c  Butter or margarine

    1/3 c  Chopped onions

    1/3 c  Chopped celery

      4 c  Bread crumbs or stuffing

      1 cn Water chestnuts

      2 ts Poultry seasoning

      1 ts Beau monde seasoning

      1 c  Chicken broth

    1/2 c  Amaretto liquor

      4    Chicken breasts, boneless

           Glaze:
      1    1/2 c light brown sugar

    1/2 c  Honey (or butter)

    1/2 c  Orange juice

    1/3 c  Amaretto liquor

  Mix all of stuffing ingredients together and pour into greased baking dish.
  Lay chicken breasts on top of mixture (or place under stuffing mixture if
  desired more moist).  If placed on top, baste from time to time with glaze
  sauce.  Glaze sauce:  combine and heat ingredients slowly in small heavy
  saucepan until sugar dissolves.  Cool, and either baste chicken breasts
  during cooking, or serve as topping glaze at table.