Spinach-Pesto Spiral Chicken Recipe

Spinach-Pesto Spiral Chicken Recipe
Spinach-Pesto Spiral Chicken Recipe photo by Taste of Home
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Spinach-Pesto Spiral Chicken Recipe

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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, GA
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

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

Directions

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. Yield: 12 servings.
Originally published as Spinach-Pesto Spiral Chicken in Taste of Home Christmas Annual Annual 2016, p63

Nutritional Facts

1 each: 256 calories, 14g fat (3g saturated fat), 103mg cholesterol, 233mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 30g protein.

  • 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
  1. Preheat oven to 375°. Pound chicken breasts with a meat mallet to 1/4-in. thickness.
  2. 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.
  3. 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. Yield: 12 servings.
Originally published as Spinach-Pesto Spiral Chicken in Taste of Home Christmas Annual Annual 2016, p63

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