Chicken Breasts Amaretto

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 broth

1/2 c Amaretto liquor

4 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.