Best Pesto Chicken Spirals Recipes

PESTO CHICKEN SPIRALS

Pesto Chicken Spirals image

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.

Provided by echo echo

Categories Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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 ¼-inch border on short ends.
Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
Arrange rolls ½ 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 : Calories 201, Fat 7.7, SaturatedFat 1.9, Cholesterol 116, Sodium 541.7, Carbohydrate 3.1, Fiber 1.5, Sugar 0.2, Protein 29

PESTO CHICKEN SPIRALS

Pesto Chicken Spirals image

A pesto filling is rolled inside boneless chicken breasts. After coating with bread crumbs, the chicken is cut into spirals, skewered and broiled.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 8 servings.

Number Of Ingredients 11

Ingredients

2 cups chopped fresh parsley
6 Tbsp. GREY POUPON Dijon Mustard, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
3 cloves garlic, minced
2 tsp. dried basil leaves
2/3 cup cholesterol-free egg product, divided
1-1/2 cups plain dry bread crumbs, divided
8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4 inch thickness
8 wooden skewers
2 Tbsp. margarine or butter, melted
4 cups hot cooked rice

Steps:

Preheat broiler. Mix parsley, 4 Tbsp. (1/4 cup) of the mustard, the cheese, garlic, basil and 1/4 cup of the egg product in small bowl until well blended. Stir in 1/2 cup of the bread crumbs; mix well. Spread evenly onto chicken breasts; roll up each breast starting from one of the short ends.
Blend remaining egg product and remaining 2 Tbsp. mustard. Dip chicken rolls in egg mixture, then in remaining 1 cup bread crumbs, turning to evenly coat all sides. Cut each roll-up crosswise into 4 equal pieces, then thread onto skewer. (Each skewer will hold 4 spirals.)
Broil, 6 inches from heat, 10 to 15 min. or until chicken is cooked through, turning occasionally and brushing with the melted margarine. Serve with rice.

Nutrition Facts : Calories 380, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g

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