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CRAB STUFFED CHICKEN

Category:    Chicken, Low-cal, Microwave
Yield: 6 servings
 
      4 oz Crabmeat, Chopped                   1 tb Snipped Parsley
    1/4 c  Water Chestnuts, Fine Chop        1/4 ts Dijon Mustard
      2 tb Fine Dry Bread Crumbs               6 md Chicken Breast Halves *
      2 tb Mayonnaise Or Salad Dressing        2 tb White Wine Worcestershire
           Sliced Green Onion             
 
  * 6 medium (1 to 1-1/4 lbs) boned and skinless chicken breast halves.
  ~-------------------------------------------------------------------------
  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 350F 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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