—–PATTI – VDRJ67A—– 4 lg Chicken breast halves
– boneless, skinless 1/2 ts Salt
1/4 ts Pepper
6 oz King Crab -OR- snow crab
– frozen, thawed 1 tb Lemon juice
1/4 c Cornstarch
3 tb Butter or margarine
2 Green onions — minced
1/2 c Green pepper — chopped
1 tb Flour
1/2 c Dry white wine -OR- chicken
– broth 1/2 c Whipping cream
Parsley — chopped
Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4″ thick and 6-8″ 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.