Elegant Crab-Stuffed Chicken Breasts

• 6 boneless skinless chicken breast halves (5 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup canned crabmeat, drained, flaked and cartilage removed
• 1/4 cup sliced water chestnuts, drained and chopped
• 2 tablespoons dry bread crumbs
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon minced fresh parsley
• 1 teaspoon Dijon mustard
• 6 teaspoons marinade for chicken,divided
• 2 green onions, thinly sliced, divided
• 3 slices reduced-fat Swiss cheese, divided

1. 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.
2. Chop one cheese slice; stir into crab mixture. Spread over chicken; roll up and secure with toothpicks.
3. In a
4. 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.
5. Bake, uncovered, at 350u0b0 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 170u0b0. Discard toothpicks. Sprinkle remaining onions over chicken.

chicken, salt, pepper, canned crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, mustard, marinade, green onions, swiss cheese

Taken from www.tasteofhome.com/recipes/elegant-crab-stuffed-chicken-breasts/ (may not work)