4 oz Crabmeat(or imitation) chop
1/4 c Water Chestnuts, chop finely
2 T Fine dry Bread Crumbs
2 T Mayonnaise or salad dressing
1 T Snipped Parsley
1/4 t Dijon-style Mustard
6 x Med Chicken Breast halves *
2 T 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.