Pesto Chicken Spirals Recipe #112143
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.
by echo echo
40 min | 10 min prep
SERVES 6
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
- Flatten chicken thighs.
- MAKE PESTO: Microwave oil and garlic together on HIGH 40 seconds; process with basil through pepper in a food processor.
- Spread about 1 tsp pesto down center of each thigh, leaving a ¼-inch border on short ends.
- Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
- Arrange rolls ½ inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
- Bake at 375° until a cooking thermometer registers 170° (about 30 minutes), turning rolls after 15 minutes.
- IMPORTANT: Cool, transfer to a covered container and refrigerate overnight.
- Remove toothpicks and cut each roll crosswise into 1/4-inch-thick slices.
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5 stars