Crab-Stuffed Chicken - Low Carb

READY IN: 50mins
Recipe by gracefire

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"

Top Review by Rose G.

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.

Ingredients Nutrition

Directions

  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.

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