Ingredients
-
12
-
-
-
2
-
6
-
1 1/2
-
1 1/2
-
2
-
2
-
1
-
3/4
-
-
-
-
Directions
Pesto Chicken Spirals, 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
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Steps
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1
Done
|
Flatten Chicken Thighs. |
|
2
Done
|
Make Pesto: Microwave Oil and Garlic Together on High 40 Seconds; Process With Basil Through Pepper in a Food Processor. |
|
3
Done
|
Spread About 1 Tsp Pesto Down Center of Each Thigh, Leaving a -Inch Border on Short Ends. |
|
4
Done
|
Starting at a Short End, Roll Each Thigh Up With Pesto Inside and Secure With a Toothpick. |
|
5
Done
|
Arrange Rolls Inch Apart, Seam Sides Down, in a 13 X 9-Inch Baking Dish Coated With Cooking Spray. |
|
6
Done
|
Bake at 375 Until a Cooking Thermometer Registers 170 (about 30 Minutes), Turning Rolls After 15 Minutes. |
|
7
Done
|
Important: Cool, Transfer to a Covered Container and Refrigerate Overnight. |
|
8
Done
|
Remove Toothpicks and Cut Each Roll Crosswise Into 1/4-Inch-Thick Slices. |
