Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 379.62 Kcal (1589 kJ) | ||
| Calories from fat | 179.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.96g | 31% | |
|---|---|---|---|
| Cholesterol | 178.06mg | 59% | |
| Sodium | 931.53mg | 39% | |
| Potassium | 714.2mg | 15% | |
| Total Carbs | 1.72g | 1% | |
| Sugars | 1.19g | 5% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 50.41g | 101% | |
| Vitamin C | 0.7mg | 1% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 135.82 Kcal (569 kJ) | ||
| Calories from fat | 64.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 31% | |
|---|---|---|---|
| Cholesterol | 63.7mg | 59% | |
| Sodium | 333.28mg | 39% | |
| Potassium | 255.52mg | 15% | |
| Total Carbs | 0.61g | 1% | |
| Sugars | 0.43g | 5% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 18.03g | 101% | |
| Vitamin C | 0.2mg | 1% | |
| Calcium | 14.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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