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Pesto Chicken Spirals

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“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.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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