You may also like
Categories:
chicken thighs nonstick cooking spray extra-virgin olive oil garlic basil parsley Parmesan cheese chicken broth salt pepper
Viewed: 78 - Published at: 3 years agoIngredients
- 12 boneless skinless chicken thighs
- nonstick cooking spray
- 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
Method
- 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 1/4-inch border on short ends.
- Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
- Arrange rolls 1/2 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.
