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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Marinated Chicken Roll-ups

Source: dLife

Grilled chicken breasts with a tasty parmesan-chive stuffing.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	190.8

Total Carbs	2.8 g

Dietary Fiber	0.3 g

Sugars	0.4 g

Total Fat	6.5 g

Saturated Fat	1.6 g

Unsaturated Fat	0.7 g

Potassium	345.6 mg

Protein	27.9 g

Sodium	285.2 mg

Dietary Exchanges 6.5 Fat, 0.3 Vegetables, 0.1 Fruits, 0.2 Meat, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 cup fresh lemon juice 1.0
1 tbsp olive oil 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 4.0
4 each boneless skinless chicken breasts 0.25
0 1/4 cup chopped parsley 2.0
2 tbsp grated Parmesan cheese 2.0
2 tbsp fresh chives 1.0
1 tsp fresh lemon peel 2.0
2 each large garlic cloves

Directions

Cover four toothpicks in water and soak for at least an hour.
In an 11 x 7 inch casserole dish, combine lemon juice, oil, salt and pepper.
Pound chicken to a 3/8 inch thickness, and place the chicken in lemon mixture, turning to coat.
Cover the chicken and marinate in the refrigerator for at least 30 minutes.
Prepare gas or charcoal grill for cooking.
In a small bowl, combine the parsley, cheese, chives, lemon peel and garlic.
Discard the marinade and spread 1/4 of the parsley mixture over each chicken breast, to within 1 inch of the edges.
Starting at the narrow end, roll the chicken to enclose the filling, and secure with the soaked toothpicks.
Over medium hot coals, grill the chicken, covered, for about 2 minutes on each side, until golden brown.
Transfer the chicken to indirect or low heat. Grill the chicken covered, for about 5 minutes until the chicken is no longer pink in the center.
Remove toothpicks and slice the chicken breasts into 3 or 4 pieces each.