Print
ShareThis
Southwest Roasted Salmon Corn
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.
Chicken Roll-Up
Yield: Makes 4 servings
Ingredients:
1/4
cup fresh lemon juice
1
tablespoon olive oil
1/4
teaspoon salt
1/4
teaspoon black pepper
4
boneless skinless chicken breasts
1/4
cup finely chopped fresh Italian parsley
2
tablespoons grated Parmesan cheese
2
tablespoons chopped fresh chives
1
teaspoon finely grated lemon peel
2
large cloves garlic, minced
Preparation:
1.
Combine lemon juice, oil, salt and pepper in 11X7-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. Soak 16 toothpicks in hot water 15 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.
5.
Remove toothpicks; slice each chicken breast into 5 or 6 pieces.
Nutritional Information:
| Serving Size: 1 roll-up | |
| Fiber | <1 g |
| Carbohydrate | 2 g |
| Cholesterol | 69 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 24 % |
| Calories | 159 |
| Protein | 27 g |
| Sodium | 139 mg |
Dietary Exchange:
| Meat | 3 |
This recipe appears in:
Chicken
