Amount
Ingredient
Preparation



4
large
chicken breasts

boneless skinless halves



2
teaspoons
salt





4
teaspoons
pepper





6
ounces
king crab

snow crab, or imitation



1
tablespoon
lemon juice





1/4
cup
cornstarch





3
tablespoons
butter

or margarine



2
each
green onions

minced



1/2
cup
green bell pepper

chopped



1
tablespoon
flour





1/2
cup
white wine

dry



1/2
cup
heavy whipping cream

whipping cream, heavy cream 35%

 Place chicken between sheets of plastic wrap. Pound
with flat side of mallet until they are 1/4 inch thick and
6-8 inch across. Sprinkle with salt and pepper. Place some
crabmeat on one end of each breast. Sprinkle with
lemon juice. Roll up to encase filling. Fold edges
over, if desired. Roll in cornstarch, coating heavily.
Heat butter in saucepan. Over medium heat, saute
chicken for 15 minutes or until cooked through,
turning to brown evenly. Remove from pan and keep
warm. Add green onions and green peppers to pan. Saute
1 minutes, stirring constantly. Stir in flour. Add
wine. Heat to boiling, stirring up brownings. Add
cream. Boil, stirring, until sauce is thickened and
smooth. Add chicken. Simmer 5 minutes longer. Serve,
garnished with chopped parsley.