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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
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 |
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 1/4-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 1/2 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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