INGREDIENTS:
* 8 chicken breast halves, skinned & boned
* salt and pepper
* 1 cup dry herb stuffing mix
* 1 egg, beaten
* 1 can cream of mushroom soup
* 1/4 cup chopped green pepper
* 1 tablespoon lemon juice
* 2 teaspoons worcestershire sauce
* 1 teaspoon prepared mustard
* 1/2 teaspoon salt
* 1 can crabmeat, (6oz) picked over
* 1/4 cup salad oil
* 1/2 teaspoon onion powder
* salt and pepper, to taste
PREPARATION:
Flatten chicken breasts, sprinkle with salt and pepper. Mix herb stuffing with egg, half or soup, green pepper, lemon juice, Worcestershire sauce, mustard, salt, and crabmeat. Spoon some of the mixture onto each chicken breast, roll, secure with toothpicks. Saute breasts in butter. Arrange in a greased baking dish; bake, covered, at 350 degrees for 15 minutes. Combine remaining half can of soup with remaining ingredients. Pour over chicken. Cover and continue baking until tender, about 15 minutes.
Serves 6 to 8.
