Crab Stuffed Chicken

Title: Crab Stuffed Chicken
Categories: 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 boned and skinless 
2 tb Mayonnaise Or Salad Dressing
2 tb White Wine Worcestershire
Sliced Green Onion

For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, b oned 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 350øF 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.