Pesto Chicken Spirals

READY IN: 40mins
Recipe by echo echo

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.

Top Review by justcallmetoni

I made these using chicken breasts instead of thighs just beacuse that is what I had on hand. The pesto is really more of a gremolatta than a pesto. On the first evening we had this hot with a sundried tomato tapenade on the side. It was okay, but I really felt the parsley overwhelmed the more delicate flavor of the basil. Generally, it was very grassy. The leftovers were served cold on top of a leafy salad with sprouts, cucumbers carrots, and olives with a roasted red pepper dressing. Served cold, these were much better, the flavors melded a bit more - you could actually taste the garlic and basil. That said, I would still do a bit of adjusting were I too make this again. Mostly, I would prepare it with 3 parts basil to 1 part parley, add a little more garlic and perhaps a tiny bit of red pepper. Thanks echo echo.

Ingredients Nutrition


  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 ¼-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 ½ 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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