1/4 cup fresh lemon juice
1 tblsp. olive oil
1/4 tsp. black pepper
4 boneless skinless chicken breast halves
1/4 cup finely chopped fresh italian parsley
2 tblsp. grated parmesan cheese
2 tblsp. chopped fresh chives
1 tsp. finely grated lemon peel (Zest)
2 large cloves garlic, pressed in garlic press
16 toothpicks soaked in hot water for 15 minutes
Combine lemon juice, oil, salt and pepper in 11x7-inch casserole dish. Pound chicken to 3/8-inch thickness with mallot. Place chicken in lemon mixture; turn to coat. Cover; marinate in refrigerator at least 30 minutes.
Prepare grill for direct cooking.
Combine parsley, cheese, chives, lemon peel and garlic in small bowl. Discard chicken marinade. Spread 1/4 cup 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.
Grill chicken, covered over meduim-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 and slice chicken breasts. (Try it on an indoor grill, George Foreman, it will cook quicker though so just keep an eye on it!)
- 159 calories
- 5g fat
- 27g protein
- 155mg sodium
- 1g carbohydrate
- 71mg cholesterol.