Pesto Chicken Spirals

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 boneless skinless chicken thighs
• nonstick cooking spray
• 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

Recipe

• 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.