Easy to make ahead for a quick dinner.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.

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  • Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.

  • Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.

Nutrition Facts

165 calories; 3.7 g total fat; 69 mg cholesterol; 480 mg sodium. 4.7 g carbohydrates; 26 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
08/13/2016
Instead of rolling the chicken and then putting the marinade on I marinaded the chicken first and then rolled it so that all sides of the chicken would absorb the flavor. This was really good. I think it was a tad bit heavy on the parsley so I would definitely cut back on that next time but that is the only change I would make. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/13/2016
Instead of rolling the chicken and then putting the marinade on I marinaded the chicken first and then rolled it so that all sides of the chicken would absorb the flavor. This was really good. I think it was a tad bit heavy on the parsley so I would definitely cut back on that next time but that is the only change I would make. Read More
(1)
Rating: 4 stars
08/13/2016
Instead of rolling the chicken and then putting the marinade on I marinaded the chicken first and then rolled it so that all sides of the chicken would absorb the flavor. This was really good. I think it was a tad bit heavy on the parsley so I would definitely cut back on that next time but that is the only change I would make. Read More
(1)