6 boneless, skinless chicken breast halves
4 ounces canned crab meat, drained, shredded and cartilage removed
1/4 cup dry fine bread crumbs
1/4 cup Cheddar or Swiss cheese
2 tablespoons finely chopped red bell pepper
3 tablespoons white wine
Salt
Pepper
Low-fat chicken bouillon cube
1/2 cup boiling water
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon cornstarch
1 tablespoon white wine

Flatten chicken between 2 sheets of plastic wrap to 1/4 inch (6 mm), using flat side of mallet or rolling pin.

Combine crab meat, crumbs, cheese and red pepper to make stuffing. Drizzle 3 tablespoons white wine over chicken to moisten. Put 1/4 cup (60 mL) stuffing in middle of each piece and roll up starting on shorter side, tucking in sides to enclose stuffing. Fasten with wooden picks or tie with butchers twine. Sprinkle rolls with salt and pepper. Place in ungreased 2-quart (2 L) casserole dish.

Dissolve partial bouillon cube in boiling water in small cup. Pour broth into casserole dish. Add bay leaf and sprinkle parsley over rolls.

Bake, covered, in 350 degree F (175 degree C) oven for 45 minutes. Remove rolls to platter. Reserve liquid but discard bay leaf. Heat reserved liquid on stove.

Combine cornstarch and 1 tablespoon white wine in small cup. Slowly whisk into reserved liquid. Boil until slightly thickened. Remove wooden picks from rolls and pour sauce over to serve.

Servings: 6

1 chicken roll: 190 Calories; 32 g Protein; 3 g Total Fat (1.1 g Sat., 81.5 mg Cholesterol); 438 mg Sodium

4 WW points