Recipe: Crab-Stuffed Chicken

Crab-Stuffed Chicken
From Lois Flack, Cyberealm BBS
Yield: 6 servings

4 oz crabmeat(or imitation) chop
2 tbsp fine dry bread crumbs
1 tbsp snipped parsley
6 med chicken breast halves *
1/4 cup water chestnuts, chop finely
2 tbsp mayonnaise or salad dressing
1/4 tsp Dijon-style mustard
2 tbsp 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-inch 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-inch 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.