These roasted, bone-in chicken breasts have a delicious rice and mushroom mixture stuffed beneath the skin.

Stuffed Chicken Breasts

1 1/2 cups sliced fresh mushrooms

3/4 cup uncooked long-grain rice

1/4 cup chopped onion

1/4 cup chopped celery with leaves

1/4 cup butter

1 1/2 cups water

1 1/2 teaspoons salt

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1/3 cup chopped pecans, toasted

6 bone-in chicken breast halves

1. In a saucepan, saute mushrooms, rice, onion and celery in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Stir in pecans. Cool slightly.
2. Stuff 1/2 cup of rice mixture under the skin of each chicken breast.
3. Place in a greased 13 x 9 x 2-inch baking dish.
4. Bake, uncovered, at 350°F (175°C) for 1 1/2 hours or until juices run clear.

Makes 6 servings.