This is also stolen from Favorite Brand Name Recipes - Low Carb Cookbook
1/4 cup fresh lemon juice
1 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
4 boneless skinless chicken breast halves
1/4 cup finely chopped fresh Italian parsley
2 tbsp grated Parmesan cheese
2 tbsp chopped fresh chives
1 tsp finely grated lemon peel
2 large cloves garlic, crushed
16 toothpicks soaked in hot water 15 min.
1. Combine lemon juice, oil, salt and pepper in 11 x 7 inch casserole (I use a Zip-lock bag). Pound chicken between waxed paper to 3/8 inch thickness. Place
in lemon mixture, turn to coat and refrigerate at least 30 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 the 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 until golden brown. Transfer chicken to low or indirect heat and grill, covered aboaut 5 minutes or until no longer pink in center. Remove toothpicks; slice chicken breast.
Makes 4 servings
Per serving: 159 calories, 27 gr. protein, 1 gram carbohydrate, 5 gr. fat, 155 gr. sodium, 71 gr. cholesterol