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Prep 25 mins
Cook 25 mins
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"
- 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.
Made this last night and it was wonderful. For the first time my husband didn't tell what to add or change. I did however use lemon peel in place of the orange. Lemon just goes better with fish. I also used Neufchatel Cheese which has less fat then cream cheese and I cut back to 3 ounces. This was plenty because I only had 3 breast. I made a side of steamed brussal spouts and combination was great. Have added this to my cookbook and will make the next time I have company. This will make your guest feel special, my husband sure did. Thanks for sharing.
This was an easy yet elegant recipe. I will definitely try making these again, with some minor adjustments to suit our tastes. I would leave out the orange peel, it just didn't seem to fit in with the crab. Also, I'd recommend using about 2-3 ounces of cream cheese and a little less cream so it's less creamy and more 'crabby'. I think using quality crab meat (like Phillip's - refrigerated in cans) is key to this recipe. I can't wait to try this again. Thank you for the wonderfully yummy idea! :-) *Made for My Three Chefs game 2007*