CRAB STUFFED CHICKEN BREASTS Recipe

Flake crabmeat, removing any shell. Mix in chives and egg with fork. Make a pocket in each chicken breast half by lifting skin just enough to insert 1 rounded tablespoonful of crab mixture. Fasten loose skin with toothpick. Arrange skin side up in 12 x 8 inch microwave safe baking dish, overlapping as necessary. Microwave (high) margarine in small glass dish 30 to 45 seconds or until melted. Stir in soy and Worcestershire sauce. Drizzle mixture over chicken breasts; sprinkle with salt. Cover with waxed paper. Microwave (high) 25 to 30 minutes or until tender. Remove toothpicks. If desired, place under broiler a few minutes to crisp skin.