Pesto Chicken Spirals - cooking recipe

Ingredients

12 boneless skinless chicken thighs
nonstick cooking spray
PESTO
2 teaspoons extra virgin olive oil
6 garlic cloves, crushed
1 1/2 cups basil leaves
1 1/2 cups chopped fresh flat-leaf parsley
2 tablespoons grated parmesan cheese
2 tablespoons reduced-sodium fat-free chicken broth
1 teaspoon salt
3/4 teaspoon pepper

Preparation

Flatten chicken thighs.
MAKE PESTO: Microwave oil and garlic together on HIGH 40 seconds; process with basil through pepper in a food processor.
Spread about 1 tsp pesto down center of each thigh, leaving a 1/4-inch border on short ends.
Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
Arrange rolls 1/2 inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
Bake at 375\u00b0 until a cooking thermometer registers 170\u00b0 (about 30 minutes), turning rolls after 15 minutes.
IMPORTANT: Cool, transfer to a covered container and refrigerate overnight.
Remove toothpicks and cut each roll crosswise into 1/4-inch-thick slices.