SPINACH-PESTO SPIRAL CHICKEN

Spinach-Pesto Spiral Chicken image

The homemade pesto sets this main dish apart from the rest. Elegant enough for a special dinner but simple enough to a quiet evening at home, you can make this anytime. -Amy Blom, Marietta, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 12

Ingredients

12 boneless skinless chicken thighs (about 3 pounds)
2 cups fresh baby spinach
1 cup packed basil leaves
6 garlic cloves
2 teaspoons olive oil
2 tablespoons grated Parmesan cheese
2 tablespoons chopped walnuts
2 tablespoons reduced-sodium chicken broth
1/2 cup chopped oil-packed sun-dried tomatoes
1/3 cup chopped water-packed artichoke hearts, rinsed and drained
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided

Steps:

Preheat oven to 375°. Pound chicken breasts with a meat mallet to 1/4-in. thickness., In a food processor, combine spinach, basil, garlic, oil, cheese, walnuts and broth. Cover and process until blended. Stir in tomatoes, artichoke hearts, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread over chicken. Starting at a short side, roll up and secure with toothpicks. , Place in two greased 11x7-in. baking dishes, seam side down. Sprinkle with remaining salt and pepper. Bake 40-45 minutes or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 256 calories, Fat 14g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 233mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.