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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

Chicken Breast Roll-Ups

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	183.3

Total Carbs	2.3 g

Dietary Fiber	0.3 g

Sugars	0.4 g

Total Fat	6.2 g

Saturated Fat	1.6 g

Unsaturated Fat	0.7 g

Potassium	345.6 mg

Protein	27.9 g

Sodium	139.9 mg

Dietary Exchanges 6.2 Fat, 0.2 Vegetables, 0.1 Fruits, 0.2 Meat, 1.0 Starch, 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 medium garlic cloves

Directions

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