Stuffed Chicken Breasts

1-1/2 cups sliced fresh mushrooms
1-1/3 cups uncooked instant rice
1/4 cup chopped onion
1/4 cup chopped celery leaves
1/4 cup butter
1-1/2 cups water
1-1/2 teaspoons salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup chopped pecans, toasted
6 bone-in chicken breast halves

In a saucepan, saute mushrooms, rice, onion and celery leaves in butter until onion is tender. Add water and seasonings; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until rice is tender and liquid is absorbed. Stir in pecans.

Stuff 1/2 cup of rice mixture under the skin of each chicken breast half. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until juices run clear. Makes 6 servings.