Crab Stuffed Chicken Low Carb

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This recipe is so yummy, and nice enough for company. pound out your chicken enough to cover the stuffing, and don't use 2 cans of crabmeat, like i did, or you'll never get the chicken around the stuffing! from better homes & gardens phase 1 low carb recipes""

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Steps

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For filling , in a small bowl combine orange peel , cream , cream cheese , 1 / 8 teaspoon salt , and 1 / 8 teaspoon pepper.

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Gently stir in crabmeat.

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Set aside.

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Place each chicken breast half between two pieces of plastic wrap.

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Using the flat side of a meat mallet , pound lightly into a rectangle about 1 / 8 inch thick.

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Remove plastic wrap.

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Sprinkle chicken with additional salt and pepper.

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Spread one-fourth of the filling evenly in center of each chicken piece.

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Fold narrow ends over filling.

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Fold in sides.

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Roll up each chicken breast from a short side.

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Secure with wooden toothpicks.

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In a medium skillet cook chicken in hot butter over medium-low heat about 25 minutes or until no longer pink , turning to brown evenly.

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Ingredients

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orange peel, light cream, cream cheese, salt, pepper, crabmeat, boneless skinless chicken breast halves, salt and black pepper, butter