Place chicken between sheets of plastic wrap. Poundwith flat side of mallet until they are 1/4 inch thick and6-8 inch across. Sprinkle with salt and pepper. Place somecrabmeat on one end of each breast. Sprinkle withlemon juice. Roll up to encase filling. Fold edgesover, if desired. Roll in cornstarch, coating heavily.
Heat butter in saucepan. Over medium heat, sautechicken for 15 minutes or until cooked through,turning to brown evenly. Remove from pan and keepwarm. Add green onions and green peppers to pan. Saute1 minutes, stirring constantly. Stir in flour. Addwine. Heat to boiling, stirring up brownings. Addcream. Boil, stirring, until sauce is thickened andsmooth. Add chicken. Simmer 5 minutes longer. Serve,garnished with chopped parsley.