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Chicken Breast Roll-Ups
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Vegetables , 1/2 Meat , 1 Starch , 4 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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0 1/4 cup  fresh lemon juice
1 tbsp  olive oil
0 1/4 tsp  salt
0 1/4 tsp  black pepper
4 each  boneless skinless chicken breasts
0 1/4 cup  chopped parsley
2 tbsp  grated Parmesan cheese
2 tbsp  fresh chives
1 tsp  fresh lemon peel
2 each  medium garlic cloves
  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.

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