Title: Chicken breasts neptune *
 Categories: Chicken, Seafood, Wine
      Yield: 4 Servings
 
MMMMM----------------------PATTI - VDRJ67A---------------------------
      4 lg Chicken breast halves;
           - boneless, skinless
    1/2 ts Salt
    1/4 ts Pepper
      6 oz King Crab -OR- snow crab;
           - frozen, thawed
      1 tb Lemon juice
    1/4 c  Cornstarch
      3 tb Butter or margarine
      2    Green onions; minced
    1/2 c  Green pepper; chopped
      1 tb Flour
    1/2 c  Dry white wine -OR- chicken
           - broth
    1/2 c  Whipping cream
           Parsley; chopped
 
  Place chicken between sheets of plastic wrap. Pound with flat side of
  mallet until they are 1/4" thick and 6-8" 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.