Source: dLife

Chicken stuffed with Parmesan cheese, chives, lemon, and garlic.

Servings

0.25 cup fresh lemon juice
1 tbsp olive oil
0.25 tsp salt , to taste (optional)
0.25 tsp black pepper
4 boneless skinless chicken breasts
0.25 cup chopped parsley
2 tbsp grated Parmesan cheese
2 tbsp fresh chives
1 tsp fresh lemon peel
2 medium garlic cloves , pressed in garlic press

1 Soak 16 toothpicks in hot water for 15 minutes.
2 Combine the lemon juice with oil, salt, and pepper in 11x7-inch casserole dish.
3 Pound chicken until it is about 3/8-inch thick.
4 Place pounded chicken in lemon mixture, turning to coat.
5 Cover the chicken in casserole and allow to marinate in refrigerator for at least 30 minutes.
6 Pre-heat grill.
7 In a small bowl, combine parsley with cheese, chives, lemon peel, and garlic.
8 Remove chicken breast from refrigerator, and discard marinade.
9 Spread 1/4 parsley mixture over each chicken breast, until it reaches about 1 inch from edge of chicken.
10 Roll chicken, starting at narrow end, to enclose filling. Secure chicken rolls with toothpicks.
11 Grill chicken over medium-hot coals (uncovered) for about 2 minutes on each side of chicken or until chicken becomes golden brown.
12 Move chicken from medium-hot to low or indirect heat, cover.
13 Continue grilling until the center of the chicken is no longer pink, about 5 minutes.
14 Remove toothpicks from chicken, and slice into 3 or 4 pieces each.