Spinach Pesto Stuffed Chicken
An easy homemade spinach-basil pesto is rolled inside juicy deboned chicken thighs and wrapped with beef fry. This Passover-friendly recipe tastes great and will impress any crowd.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Food processor
- Oven
- Stove
- Skillet
- Baking dish
- Measuring spoon
- Aluminum foil
Ingredients
- 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
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