Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 34.67 Kcal (145 kJ) | ||
| Calories from fat | 21.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 4% | |
|---|---|---|---|
| Cholesterol | 1.47mg | 0% | |
| Sodium | 427.98mg | 18% | |
| Potassium | 118.83mg | 3% | |
| Total Carbs | 2.42g | 1% | |
| Sugars | 0.2g | 1% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 22mg | 37% | |
| Iron | 1.2mg | 7% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 103.39 Kcal (433 kJ) | ||
| Calories from fat | 65.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.23g | 4% | |
|---|---|---|---|
| Cholesterol | 4.37mg | 0% | |
| Sodium | 1276.37mg | 18% | |
| Potassium | 354.39mg | 3% | |
| Total Carbs | 7.22g | 1% | |
| Sugars | 0.6g | 1% | |
| Dietary Fiber | 2.09g | 3% | |
| Protein | 4.54g | 3% | |
| Vitamin C | 65.5mg | 37% | |
| Iron | 3.5mg | 7% | |
| Calcium | 172.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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