Oyster-Stuffed Breast Of Chicken

Ingredients

• 1 (12-ounce) container fresh select oysters, drained and chopped
• 3 tablespoons chopped green pepper
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon red pepper
• 1/4 cup butter or margarine
• 2 whole chicken breasts, split
• 1 tablespoon butter or margarine, melted
• 1/2 cup water
• 1/3 cup soft breadcrumbs
• 1 tablespoon plus 1 teaspoon butter or margarine

Preparation

1. Combine first 9 ingredients in a medium-size skillet; sauté in 1/4 cup butter until tender, and set aside. Place chicken, breast side up, in a 12- x 8- x 2-inch baking dish; brush with 1 tablespoon melted butter. Pour water into baking dish; bake, uncovered, at 375° for 30 minutes or until lightly browned.
2. Remove from oven, and turn chicken breasts cavity side up. Fill each cavity with about 1/4 cup sautéed oyster mixture. Sprinkle with breadcrumbs, and dot with remaining butter. Return to oven, and bake an additional 20 minutes or until golden brown.