Spinach-Pesto Spiral Chicken

• 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

1. Preheat oven to 375u0b0. Pound chicken breasts with a meat mallet to 1/4-in. thickness.
2. 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.
3. 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 170u0b0. Discard toothpicks before serving.

chicken, baby spinach, basil, garlic, olive oil, parmesan cheese, walnuts, chicken broth, chopped oil, water, salt, pepper

Taken from www.tasteofhome.com/recipes/spinach-pesto-spiral-chicken/ (may not work)