Garlic Stuffed Chicken


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Servings: 4
  • 1⁄2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon butter, melted
  • 1⁄4 cup fresh parmesan cheese, grated
  • 2 -3 tablespoons fresh basil, snipped or 2 teaspoons dried basil, crushed
  • 1 tablespoon butter, melted
  • 2 garlic cloves, minced
  • 4 medium boneless skinless chicken breast halves (about 1 to 1-1/2 pounds)
  • Preheat outdoor grill.
  • For sauce, in a small bowl combine lemon zest, lemon juice and one tablespoon melted butter. Set aside.
  • For stuffing, in a small bowl, combine parmesan, basil, one tablespoon butter, and garlic. Set aside.
  • Place each chicken piece between 2 pieces of plastic wrap.
  • Use the flat side of a meat mallet (or the heel of your palm) to pound chicken into rectangles about 1/8-inch thick.
  • Remove plastic wrap and spread stuffing on chicken.
  • Fold in sides of each chicken breast and roll up, securing with a toothpick.
  • Grill over medium heat for about 20 minutes or until juices run clear and chicken is no longer pink.
  • Brush sauce over chicken during the last 10 minutes of grilling.

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