By sexyswamprat

  • 1/4 cup fresh lemon juice

  • 1 tbsp olive oil

  • 1/4 tsp salt

  • 1/4 tsp freshly-ground black pepper

  • 4 boneless skinless chicken breast halves

  • 1/4 cup finely-chopped fresh Italian parsley

  • 2 tbsp grated Parmesan cheese

  • 2 tbsp chopped fresh chives

  • 1 tsp finely-grated lemon peel

  • 2 large garlic cloves, pressed

  • 16 toothpicks, soaked in

  • Hot water, for 15 minutes

  1. Combine lemon juice, oil, salt and pepper in 11- by 7-inch casserole. Pound chicken to 3/8-inch thickness. Place chicken in lemon mixture; turn to coat. Cover; marinate in refrigerator at least 30 minutes.

  2. Prepare grill for direct cooking.

  3. Combine parsley, cheese, chives, lemon peel and garlic in small bowl. Discard chicken marinade. Spread 1/4 of parsley mixture over each chicken breast, leaving an inch around edges free. Starting at narrow end, roll chicken to enclose filling; secure with toothpicks.

  4. Grill chicken, covered, over medium-hot coals about 2 minutes on each side or until golden brown. Transfer chicken to low or indirect heat; grill, covered, about 5 minutes or until chicken is no longer pink in center. Remove toothpicks; slice each chicken breast into 3 or 4 pieces.

  5. This recipe yields 4 servings.

Nutritional Facts

Calories 159
Calories from fat 24%
Total Fat 4g
Saturated Fat 1g
Protein 27g
Carbohydrates 2g
Cholesterol 69mg
Sodium 139mg
Dietary Fiber

dinner chicken chicken/poultry lemon juice parmesan garlic grilled

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