Pesto Chicken Spirals

Ingredients

• 1.5 cups basil leaves 
• 0.8 teaspoon pepper black divided
• 2 teaspoons olive oil extravirgin
• 2 tablespoons less-sodium chicken broth fat-free
• 1.5 cups flat-leaf parsley fresh chopped
• 6  garlic cloves crushed
• 2 tablespoons parmesan cheese grated
• 1 teaspoon salt divided
• 12  chicken thighs boneless skinless

Equipment

• food processor
• bowl
• oven
• baking pan
• toothpicks
• kitchen thermometer
• microwave
• slotted spoon

Directions

1. Preheat oven to 37
2. To prepare pesto, combine oil and garlic in a microwave-safe bowl. Microwave at HIGH 40 seconds.
3. Combine garlic mixture, 1 1/2 cups basil, parsley, cheese, chicken broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor; process until finely chopped.
4. To prepare chicken, spread 1 teaspoon pesto down center of each thigh, leaving a 1/4-inch border on short ends.
5. Roll up jelly-roll fashion, starting with a short end; secure with a toothpick.
6. Sprinkle rolls evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper; arrange rolls 1/2 inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
7. Bake at 375 30 minutes or until a thermometer registers 170, turning rolls after 15 minutes. Cool and transfer to a serving container using a slotted spoon. Cover and refrigerate overnight.
8. Remove toothpicks; cut each roll crosswise into 1/4-inch-thick slices.