Crab-Stuffed Chicken - Low Carb - cooking recipe

Ingredients

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)

Preparation

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.