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Ingredients
- 4 boneless skinless chicken breast halves
- 2 ⁄3 cup Italian seasoned breadcrumbs
- 1 ⁄3 cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley
- 2 teaspoons grated lemons, rind of
- 2 garlic cloves, minced
- 2 tablespoons olive oil (see note)
- 2 tablespoons butter, melted (see note)
Preparation
Step 1
Directions
Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
In shallow dish, combine olive oil and melted butter.
Dip chicken into butter mixture; coat with crumb mixture.
Tightly roll up and secure with wooden toothpicks, if needed.
Cut into 1-inch-thick pieces; thread onto metal skewer.
Remove wooden picks.
Repeat with remaining chicken.
To grill; Place skewers on lightly greased grid over medium hot coals.
Cover and grill for 5 minutes per side or until chicken is cooked through.
Note: To reduce fat and calories, substitute 1/4 cup buttermilk for the butter/oil mixture.
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