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The chicken takes a little extra time to roll, but it’s worth your while. It tastes great and will impress any crowd.
2 tablespoons oil
1 onion, diced
8 ounces mushrooms, cleaned and checked, diced
5 cups baby spinach, cleaned and checked
4 tablespoons basil pesto (below), divided
salt to taste
12–15 boneless chicken thighs
12–15 strips beef fry
1 bunch fresh basil, cleaned and checked
6–7 cloves garlic, such as Mr. Dipz Peeled Garlic
1/4 cup Bartenura Extra-Virgin Olive Oil, or more to taste
1/2 cup pine nuts or slivered almonds
salt, to taste
black pepper, to taste
In a food processor, combine all ingredients and blend until desired consistency.
Adjust olive oil to lessen potency. Adjust seasoning to taste.
Preheat oven to 350 degrees Fahrenheit.
Heat oil to medium-high temperature in a large skillet.
Sauté onion until translucent.
Add mushrooms and sauté until tender.
Add spinach and cook until wilted; stir in two tablespoons of the basil pesto and add the salt.
Lay chicken thighs out and place a teaspoon of spinach filling in the center of each one.
Gently roll chicken thighs, wrap beef fry around the stuffed thighs, and place in a baking dish, seam side down.
Coat chicken with remaining basil pesto.
Cover and bake for 35–45 minutes or until chicken is cooked through.
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