Crab-Stuffed Chicken

Directions

For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard.

Place 1 piece of chicken, boned side up, between clear plastic wrap or waxed paper.

Pound with meat mallet until ⅛” 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 12×7×2” baking dish .

Brush with some of the Worcestershire sauce.

Bake in a 350℉ (180℃). oven for 20 to 25 minutes or until chicken is no longer pink.

Brush with remaining Worcestershire sauce and sprinkle with green onion.

Microwave Directions:

Prepare as above, except cooking chicken rolls in the microwave, covered with waxed paper, on high for 8 to 10 minutes or until chicken is no longer pink.

Give the dish a ½ turn every 4 minutes.