2 lg. chicken breasts, boned and skinned
1/2 tsp. salt
1/4 tsp. black pepper
1 pkg. snow or king crab meat
1 tbsp. lemon juice
1/4 c. cornstarch
3 tbsp. butter/oleo
2 green onions, minced
1/2 c. green pepper, chopped
1 tbsp. flour
1/2 c. white wine or chicken broth
1/2 c. whipping cream

Pound chicken breasts between wax paper, about 1/8 inch thick. Sprinkle with seasonings. Place crab meat on one end of each breast. Sprinkle lemon juice. Roll each breast encasing filling. Fold over edges. Roll in cornstarch until fully coated. Heat butter/oleo over medium heat. Add chicken and brown evenly. Remove chicken; keep warm. Add onions and green pepper; saute 1 minute. Add flour and broth. Heat to boil, stirring. Add cream; boil and stirring until thick. Add chicken; cook 5 minutes (simmer).