Ingredients
12 boneless skinless chicken thighs (about 3 pounds)2 cups fresh baby spinach1 cup packed basil leaves6 garlic cloves2 teaspoons olive oil2 tablespoons grated Parmesan cheese2 tablespoons chopped walnuts2 tablespoons reduced-sodium chicken broth1/2 cup chopped oil-packed sun-dried tomatoes1/3 cup chopped water-packed artichoke hearts, rinsed and drained1/2 teaspoon salt, divided1/4 teaspoon pepper, divided
Preparation
Preheat oven to 375°. Pound chicken breasts with a meat mallet to 1/4-in. thickness.
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.
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 170°. Discard toothpicks before serving.
