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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (198g) Recipe makes 6 servings The following items or measurements are not included below: reduced-sodium fat-free chicken broth |
||
| Calories 201 | ||
| Calories from Fat 68 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.7g | 11% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.2g | ||
| Cholesterol 116mg | 38% | |
| Sodium 541mg | 22% | |
| Potassium 519mg | 14% | |
| Total Carbohydrate 3.1g | 1% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 0.2g | ||
| Protein 29.0g | 57% | |
Pesto Chicken Spirals
By: echo echo
Feb 26, 2005
Adapted from Cooking Light a few years ago. Can be frozen ahead. Serve as appetizers or as an entree. As an entree, it makes 6 servings.
SERVES 6
Ingredients
PESTO
- 2 teaspoons extra virgin olive oil
- 6 garlic cloves, crushed
- 1 1/2 cups basil leaves
- 1 1/2 cups chopped fresh flat-leaf parsley
- 2 tablespoons grated parmesan cheese
- 2 tablespoons reduced-sodium fat-free chicken broth
- 1 teaspoon salt
- 3/4 teaspoon pepper
Directions
1
Flatten chicken thighs.2
MAKE PESTO: Microwave oil and garlic together on HIGH 40 seconds; process with basil through pepper in a food processor.3
Spread about 1 tsp pesto down center of each thigh, leaving a ¼-inch border on short ends.4
Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.5
Arrange rolls ½ inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.6
Bake at 375° until a cooking thermometer registers 170° (about 30 minutes), turning rolls after 15 minutes.7
IMPORTANT: Cool, transfer to a covered container and refrigerate overnight.8
Remove toothpicks and cut each roll crosswise into 1/4-inch-thick slices.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Brunch
Featured Reviews for This Recipe
From: justcallmetoni
On Aug 1, 2006
I made these using chicken breasts instead of thighs just beacuse that is what I had on hand. The pesto is really more of a gremolatta than a pesto. On the first evening we had this hot with a sundried tomato tapenade on the side. It was okay, but I really felt the parsley overwhelmed the more delicate flavor of the basil. Generally, it was very grassy. The leftovers were served cold on top of a leafy salad with sprouts, cucumbers carrots, and olives with a roasted red pepper dressing. Served cold, these were much better, the flavors melded a bit more - you could actually taste the garlic and basil. That said, I would still do a bit of adjusting were I too make this again. Mostly, I would prepare it with 3 parts basil to 1 part parley, add a little more garlic and perhaps a tiny bit of red pepper. Thanks echo echo.
From: Jacqueline in KY
On Jul 9, 2006
I am giving this a five but my pesto didn't turn out right, could be I used a blender rather than a food processor. It just didn't mix well. They tasted great and I served at a meeting tonight. Everyone liked them.
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