Crab-stuffed Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: CRAB-STUFFED CHICKEN
Categories: Low-cal, Poultry, Main dish
Yield: 6 servings

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

* 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.
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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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