Crab-Stuffed Chicken - Low Carb
- 1 teaspoon finely shredded orange peel
- 1 tablespoon light cream
- 4 ounces cream cheese
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (6 1/2 ounce) can crabmeat, drained, flaked and cartilage removed
- 4 boneless skinless chicken breast halves
- salt and black pepper
- 1 tablespoon butter (with a touch of oil to keep butter from burning)
- For filling, in a small bowl combine orange peel, cream, cream cheese, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Gently stir in crabmeat; set aside.
- Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle chicken with additional salt and pepper. Spread one-fourth of the filling evenly in center of each chicken piece. Fold narrow ends over filling; fold in sides. Roll up each chicken breast from a short side. Secure with wooden toothpicks.
- In a medium skillet cook chicken in hot butter over medium-low heat about 25 minutes or until no longer pink (170 degrees F.), turning to brown evenly.
orange peel, light cream, cream cheese, salt, pepper, crabmeat, chicken, salt, butter
Taken from www.food.com/recipe/crab-stuffed-chicken-low-carb-206271 (may not work)