Recipe - Chicken Breasts Neptune

PATTI VDRJ67A
4 lg Chicken breast halves;
boneless, skinless
One half teaspoon Salt
One fourth teaspoon Pepper
6 ounce King Crab OR snow crab;
frozen, thawed
1 tablespoon Lemon juice
One fourth cup Cornstarch
3 tablespoon Butter or margarine
2 Green onions; minced
One half cup Green pepper; chopped
1 tablespoon Flour
One half cup Dry white wine OR chicken
broth
One half cup Whipping cream
Parsley; chopped

Place chicken between sheets of plastic wrap. Pound with flat side of
mallet until they are 1/4" thick and 68" across. Sprinkle with salt and
pepper. Place some crabmeat on one end of each breast. Sprinkle with lemon
juice. Roll up to encase filling. Fold edges over, if desired. Roll in
cornstarch, coating heavily. Heat butter in saucepan. Over medium heat,
saute chicken for 15 minutes or until cooked through, turning to brown
evenly. Remove from pan and keep warm. Add green onions and green peppers
to pan. Saute 1 minutes, stirring constantly. Stir in flour. Add wine. Heat
to boiling, stirring up brownings. Add cream. Boil, stirring, until sauce
is thickened and smooth. Add chicken. Simmer 5 minutes longer. Serve,
garnished with chopped parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini