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)

Directions

• Place chicken breasts between sheets of plastic wrap; pound chicken gently with  mallet until very thin (about 1/8 in. thick).
• On waxed paper, combine bread crumbs, cheese, parsely, 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.