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Spinach-Pesto Spiral Chicken

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
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    12 servings

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

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Reviews

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  • Phillip
    Mar 14, 2020

    This looks like it would be a nice recipe, but the "ingredients" call for chicken thighs and the "directions" reference chicken breasts. The lack of attention to detail and your sketchy advertisements, make Taste of Home a second rate publication.