Recipe - Crab-Stuffed Chicken

4 ounce Crabmeat(or imitation) chop
2 tablespoon Fine dry Bread Crumbs
1 tablespoon Snipped Parsley
6 x Med Chicken Breast halves *
One fourth cup Water Chestnuts, chop finely
2 tablespoon Mayonnaise or salad dressing
One fourth teaspoon Dijonstyle Mustard
2 tablespoon White Wine Worcestershire

* 6 med (1 1 One fourth 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 2025 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 810 minutes or till chicken is no longer pink.
Give the dish a One half 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.

Culled from Better Homes & Gardens "Diet Recipe Card Library".

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip