• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup lemon juice

  2. 1 tablespoon olive oil

  3. 1/4 teaspoon salt

  4. 1/4 teaspoon black pepper

  5. 4 boneless skinless chicken breasts

  6. 1/4 cup finely chopped kale (or parsley )

  7. 1/4 cup freshly grated parmesan cheese

  8. 2 tablespoons finely chopped onion , green onion , or chives

  9. 1 teaspoon finely grated lemon peel

  10. 2 large cloves garlic pressed through a garlic press

  11. 4 toothpicks

Instructions Jump to Ingredients ↑

  1. Combine lemon juice, oil, salt and pepper in casserole dish.

  2. Pound chicken to 3/8 inch thickness. Place chicken in lemon mixture; turn to coat. Cover; marinate in refrigerator at least thirty minutes. I did this in the morning before I left for work.

  3. Prepare grill for direct grilling. I warmed up my George Foreman (C) grill. Preheat oven to 350 degrees farenheit.

  4. Discard chicken marinade, wash out casserole dish.

  5. Combine kale, cheese, onion, lemon peel and garlic in small bowl. Spread 1/4 of the kale mixture over each chicken breast, within one inch of the edge. Starting at the narrow end, roll chicken to enclose filling; secure with toothpicks Grill chicken about three minutes. Transfer back to casserole dish, and put in oven for fifteen more minutes or until chicken is no longer pink.

  6. Remove toothpicks; slice each chicken breast in to pieces.

  7. Serve with a fresh salad or braised vegetables.


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