CRAB-STUFFED CHICKEN

      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.
   ******************************************************* 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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