CRAB-STUFFED CHICKEN

Servings: 6
Ingredients:

4 oz Crabmeat(or imitation) chop
1/4 c  Water Chestnuts, chop finely
2 T  Fine dry Bread Crumbs
2 T  Mayonnaise or salad dressing
1 T  Snipped Parsley
1/4 t  Dijon-style Mustard
6 x  Med Chicken Breast halves *
2 T  White Wine Worcestershire

* 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves
Sliced green onion
For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise,
parsley, and mustard.
Place 1 piece of chicken, boned side up, between clear plastic wrap.
Pound with meat mallet till 1/8′ thick. Repeat with other pieces of
chicken.
Spoon some of the filling onto 1 end of each chicken breast half. Fold in
the sides and roll up. Arrange chicken, seam side down, in a 12×7x2′
baking dish. Brush with some of the Worcestershire sauce.
Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer
pink. Brush with remaining Worcestershire sauce and sprinkle with green
onion.
Microwave Directions:
Prepare as above, except microcook chicken rolls, covered with waxed
paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink.
Give the dish a 1/2 turn every 4 minutes.
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Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg
cholesterol, 324 mg sodium, 282 mg potassium.

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