6 boneless skinless chicken breasts
1 can (7 3/4 ozs) crab meat, drained, flaked
1/4 cup small bread cubes
1/4 cup thinly sliced celery
1/2 tsp lemon juice
1 tbsp butter or margarine
1 can (10 1/2 ozs) condensed cream of chicken soup
1/4 cup milk
1 tsp dried parsley
1/8 tsp crushed tarragon
1. Flatten chicken breasts between waxed paper with edge of saucer.
2. Mix crab meat, bread cubes, celery and lemon juice.
3. Pour 1/4 cup of mixture near center of each breast.
4. Roll up tucking ends and fastening with skewers or toothpicks.
5. Melt butter in large heavy skilled, over medium heat, about 3 mins.
6. Add chicken and cook to brown lightly, turning as necessary.
7. Stir in soup, milk, parsley and tarragon.
8. Cover and cook over low heat for 30 mins, spooning sauce over chicken occasionally.
Servings: 6
