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    You are in: Home / Quick-and-easy / Pesto Chicken Spirals Recipe
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    Pesto Chicken Spirals

    Average Rating:

     2 Total Reviews

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    • on August 01, 2006

      I made these using chicken breasts instead of thighs just beacuse that is what I had on hand. The pesto is really more of a gremolatta than a pesto. On the first evening we had this hot with a sundried tomato tapenade on the side. It was okay, but I really felt the parsley overwhelmed the more delicate flavor of the basil. Generally, it was very grassy. The leftovers were served cold on top of a leafy salad with sprouts, cucumbers carrots, and olives with a roasted red pepper dressing. Served cold, these were much better, the flavors melded a bit more - you could actually taste the garlic and basil. That said, I would still do a bit of adjusting were I too make this again. Mostly, I would prepare it with 3 parts basil to 1 part parley, add a little more garlic and perhaps a tiny bit of red pepper. Thanks echo echo.

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    • on July 09, 2006

      I am giving this a five but my pesto didn't turn out right, could be I used a blender rather than a food processor. It just didn't mix well. They tasted great and I served at a meeting tonight. Everyone liked them.

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    Nutritional Facts for Pesto Chicken Spirals

    Serving Size: 1 (182 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 201.0
     
    Calories from Fat 68
    34%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.9 g
    9%
    Cholesterol 116.0 mg
    38%
    Sodium 541.6 mg
    22%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 0.2 g
    0%
    Protein 28.9 g
    57%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    Detailed Nutrition Values About Nutrition Info
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