Pesto Chicken Spirals Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Steps:

• Preheat broiler. Mix parsley, 4 Tbsp. (1/4 cup) of the mustard, the cheese, garlic, basil and 1/4 cup of the egg product in small bowl until well blended. Stir in 1/2 cup of the bread crumbs; mix well. Spread evenly onto chicken breasts; roll up each breast starting from one of the short ends.
• Blend remaining egg product and remaining 2 Tbsp. mustard. Dip chicken rolls in egg mixture, then in remaining 1 cup bread crumbs, turning to evenly coat all sides. Cut each roll-up crosswise into 4 equal pieces, then thread onto skewer. (Each skewer will hold 4 spirals.)
• Broil, 6 inches from heat, 10 to 15 min. or until chicken is cooked through, turning occasionally and brushing with the melted margarine. Serve with rice.

Steps:

• Preheat oven to 350°. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread 1/4 cup pesto over chicken breasts., Coarsely chop half the sliced mushrooms; scatter remaining sliced mushrooms in a 15x10x1-in. baking pan coated with cooking spray. Top each chicken breast with a fourth of the chopped mushrooms and a halved cheese slice. Roll up chicken from a short side; secure with toothpicks. Place seam side down on top of the sliced mushrooms., Bake, covered, until chicken is no longer pink, 25-30 minutes. Preheat broiler; top chicken with remaining pesto and remaining cheese. Broil until cheese is melted and browned, 3-5 minutes longer. Discard toothpicks.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish.
• Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.

Steps:

• 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 ¼-inch border on short ends.
• Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
• Arrange rolls ½ inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 375° until a cooking thermometer registers 170° (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.