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Orange-Glazed Chicken Wraps

Flexitarian — 3 Carb Choices
© Copyright 1965-2011
Easy to make

Once you learn how to make a "chicken-wrap," you'll find yourself experimenting with future efforts. A cousin to chicken cordon bleu, this recipe allows us to lower sodium and carbohydrates and to add more nutrients. Use very low sodium cheese sometimes or roll in your favorite veggies. We often add fresh cranberries (they'll cook just right), sliced apples and even some fruit. This is one of my favorites. The sauce can be made with orange juice, apple juice or a tasty honey glaze. Easy to make, a delight to serve.

Nutritional Information
Sodium Per Recipe: 323.5 mg Sodium Per Serving: 80.9 mg


Nutrient Data Per Serving:
Calories: 336.2
Protein: 34.6 g
Carbohydrate: 43.4 g
Dietary Fiber: 7.019 g
Total Sugars: 14.6 g
Total Fat: 2.32 g
Saturated Fat: .542 g
Monounsaturated Fat: .604 g
Polyunsaturated Fat: .562 g
Cholesterol: 68.4 mg
Trans Fatty Acids: .029 g
Total Omega-3 FA: .121 g
Total Omega-6 FA: 0 g
Potassium: 862.2 mg
Sodium: 80.9 mg
Vitamin K: .44 mcg
Folic Acid: 0 mcg
Serves 6


Stuffing

  • 4 boneless, skinless chicken half-breasts* (306.8 mg)
  • ¼ cup shallots, chopped or thinly sliced** (4.8 mg)
  • 1 cup dried homemade Bread Crumbs from homemade white bread (1.135 mg)
  • ½ cup frozen or fresh cranberries (5.85mg)
  • ¼ cup homemade applesauce*** (.095 mg)
  • ½ cup low sodium filtered water (trace)
  • 1 level tablespoon of orange zest (.18 mg)
  • 1 tablespoon Splenda (or sugar) (trace)
  • 1/8 teaspoon white pepper (.015 mg)
Glaze

  • ¾ cup of low sodium filtered water (trace)
  • 1 ½ tablespoons cornstarch (1.152 mg)
  • 4 oranges, juice from (3.44 mg)
  • 1 tablespoon Splenda (or sugar) (trace)
Preheat oven to 350° F.

Pound the chicken breasts to a very thin piece but not so much that you rip the meat. You are going to roll this around the filling below. Set aside.

If your bread isn't dry, toast a slice lightly. Remove and break into small cubes. Set aside in medium size mixing bowl. Add the dry cranberries.

In a small nonstick saucepan sauté the shallots/onions over med high heat for about one to two minutes or until either tender or translucent. Add these to the bread and cranberries.

In a small saucepan or frying pan, combine the applesauce and water and heat to nearly a boil. Stir in the zest just before removing from fire. Pour this into the bread and cranberry mixture. Stir in the Splenda and pepper.

With chicken breasts laid out on a large board, sprinkly lightly with some black pepper. Place a quarter of the stuffing on each chicken breast. Fold over the sides and hold together with two toothpicks.

Place into an 8" x 8" baking dish, lightly oiled with spray oil from a can, and bake uncovered on the middle rack of your oven for 30 to 35 minutes****

About halfway through the chicken cooking time, put together the glaze.

Mix together the water and cornstarch in a small or medium saucepan until smooth. Add the orange juice and zest and bring to a boil over medium heat, stirring steadily. Stir until thickened. Remover and add in the Splenda or sugar and stir. You can add pepper to taste.

Serve chicken and glaze hot with glazed poured over each chicken piece.

*Ranging from 4 to 6 ounces
**May use onion instead
***Or one (1) thinly sliced fresh apple sprinkled with a cinnamon sugar mix after light sauteeing.
****Some ovens may take longer. Test meat so that it doesn't get hard but remains soft and moist.
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