Ingredients
6 boneless skinless chicken breast halves (5 ounces each)1/2 teaspoon salt1/4 teaspoon pepper1/2 cup canned crabmeat, drained, flaked and cartilage removed1/4 cup sliced water chestnuts, drained and chopped2 tablespoons dry bread crumbs2 tablespoons reduced-fat mayonnaise1 tablespoon minced fresh parsley1 teaspoon Dijon mustard6 teaspoons marinade for chicken,divided2 green onions, thinly sliced, divided3 slices reduced-fat Swiss cheese, divided
Preparation
Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. In a small bowl, combine the crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, 2 teaspoons marinade for chicken and half of the onions.
Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks.
In a large nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-qt. baking dish coated with cooking spray. Brush with remaining marinade for chicken.
Bake, uncovered, at 350° for 25 minutes. Cut each remaining cheese slice into six strips; place two cheese strips over each chicken breast. Bake 5-10 minutes longer or until a thermometer reads 170°. Discard toothpicks. Sprinkle remaining onions over chicken.
