Preheat the grill to medium-high, leaving one area without direct flame for indirect cooking.
Place each cutlet between two sheets of plastic wrap and pound evenly to about 1/2 inch thick.
Lay the chicken on a waxed paper lined tray.
Mix the garlic salt, black pepper, oregano and crushed red pepper in a small bowl.
Sprinkle the spice mix evenly over the cutlets, then top each with a slice of provolone, a slice of prosciutto and 2 tablespoons of the parsley divided between them.
Roll each cutlet to enclose the filling and secure with two parallel skewers, two cutlets per pair of skewers.
Drizzle with the avocado oil and grill over direct heat for 5 minutes per side to get grill marks.
Move the skewers to indirect heat and cook another 10 to 15 minutes, turning once, until the center reaches 170 F.
Rest for 5 minutes, then slide off the skewers, squeeze the lemon over and scatter the remaining parsley.
