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 350

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