Ingredients
  • 1/4  cup 
    grated Parmesan cheese
  • 2   tablespoons 
    snipped fresh basil
  • 1   tablespoon 
    olive oil
  • 2   
    cloves garlic, minced
  • 4   
    skinless, boneless chicken breast halves
  • 1/2  teaspoon 
    finely shredded lemon peel
  • 2   tablespoons 
    lemon juice
  • 1   tablespoon 
    olive oil
Directions
1.
In a small bowl combine Parmesan cheese, basil, 1 tablespoon olive oil, and garlic; set aside.
2.
Place each chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to about 1/8-inch thickness. Remove plastic wrap. Spread cheese mixture on chicken. Fold in sides of each chicken breast; roll up, pressing edges to seal. Fasten with wooden toothpicks.
3.
For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon olive oil; set aside.
4.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken on the grill rack over drip pan. Cover and grill for 25 to 30 minutes or until chicken is no longer pink (170 degrees F), brushing occasionally with sauce the last 10 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Grill as above.)
Nutrition information
Per Serving: cal. (kcal) 273, Fat, total (g) 10, chol. (mg) 103, sat. fat (g) 2, carb. (g) 1, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, pro. (g) 41, vit. A (IU) 146, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 19, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 8, Cobalamin (Vit. B12) (g) 1, sodium (mg) 188, Potassium (mg) 462, calcium (mg) 81, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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