Crab-stuffed Chicken - Low Carb

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 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.
• 2 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.
• 3 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.