Prep 20 mins
Cook 25 mins
This is so easy to make and has a great flavor. One of my husband's favorites. Adapted from BHG The Grilling Book to suit our taste. Great served with wild rice and a salad. Enjoy
- 1⁄2 teaspoon finely shredded lemon, rind of
- 2 tablespoons lemon juice
- 2 tablespoons melted butter
- 1⁄4 cup finely grated parmesan cheese (please use a good parmesan cheese)
- 2 -3 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
- 2 garlic cloves, minced (may add more)
- 1 lb skinless chicken breast half (4 medium)
- salt and pepper
- ground red pepper
- For sauce, in a small bowl combine lemon peel, lemon juice, and 1 tablespoon melted butter.
- For stuffing, combine butter, parmesan cheese, basil and garlic in a small bowl.
- Set aside.
- Place chicken piece between 2 double layers of plastic wrap.
- Use flat side of a meat mallet to pound chicken into rectangles about 1/8 inch thick.
- Remove plastic warp.
- Spread stuffing on chicken.
- Sprinkle lightly with salt, pepper and ground red pepper to taste.
- Fold in sides of each chicken breast and roll up chicken.
- Secure with wooden toothpicks.
- Grill over medium heat for 20 to 25 minutes or until chicken is tender and no longer pink, brushing occasionally with sauce the last 10 minutes of grilling.
We followed the recipe using the freshest ingredients, and we were so surprised how bland our chicken turned out. I can see why so many other reviews have made suggestions, it's missing something! Thank you for posting this recipe.
I was excited to see this recipe because is incorporated flavors I love. After reading the reviews, I decided to enhance the lemon flavor by adding half the lemon zest/rind to the stuffing for the chicken. This did the trick. I also omitted the ground red pepper due to many reviewers saying it didn't work with the combination of flavors. The rest of the recipe I followed as written. I found that the raw garlic in the stuffing added good flavor, but even finely minced some were still crunchy. This a not good. Next time I make this recipe, I will probably saute the garlic first to ensure no raw garlic crunch. I found the parmesan (yes I used very good parm) was a little underwhelming against the garlic basil and lemon, so next time I would use Asiago. Outside of that, this is a good recipe with a good combination of flavors.
DH and I made this chicken for dinner last night. We followed all ingredients and steps as listed. Our chicken turned out a little on the dry side and was a little bit bland. The advantages of this recipe is that it is easy to prepare and presents nicely.