Crab-stuffed chicken

Yield: 6 Servings

Ingredients:

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

Instructions:

* 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 12x7x2" 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. ******************************************************* Per serving: 190 calories 31 g protein 4 g carbohydrates 5 g fat 83 mg cholesterol 324 mg sodium 282 mg potassium.