Photography: Becky Luigart-Stayner; Styling: Jan Gautro
2 teaspoons extravirgin 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 fat-free, less-sodium chicken broth
1 teaspoon salt, divided
3/4 teaspoon black pepper, divided
12 skinless, boneless chicken thighs
How to Make It
Preheat oven to 375°.
To prepare pesto, combine oil and garlic in a microwave-safe bowl. Microwave at HIGH 40 seconds. 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.
To prepare chicken, spread 1 teaspoon pesto down center of each thigh, leaving a 1/4-inch border on short ends. Roll up jelly-roll fashion, starting with a short end; secure with a toothpick. 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. 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. Remove toothpicks; cut each roll crosswise into 1/4-inch-thick slices.