Crab Stuffed Chicken Breasts
|Canned crab meat||5 Ounce, rinsed, drained and flaked|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Parsley flakes||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Whole boneless chicken breasts||2 Pound, skinned and halved, lightly pounded|
|Egg||1 , beaten|
|Seasoned bread crumbs||1⁄3 Cup (5.33 tbs)|
In small mixing bowl, combine all ingredients except chicken, egg and bread crumbs.
Place one-fourth of mixture on each half breast.
Roll breast up like a jelly roll.
Dip each breast portion in egg and gently roll in bread crumbs to coat evenly.
Place rolls seam side down in 8x8-in dish.
Cover with wax paper.
Microwave at High 6 1/2 to 9 1/2 minutes, or until chicken is fork tender, rotating dish after 4 minutes, and rearranging without turning over rolls.