The chicken takes a little extra time to roll, but it’s worth your while. It tastes great and will impress any crowd.
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.
This can be served whole or sliced and served on a platter. I usually make this chicken for Yom Tov when I am feeding a crowd. It can also be served as a plated dish–slice in half showing the beautiful inside, lay one half on top of the other.
This chicken recipe can also be made with boneless chicken breasts if you prefer white meat. It will be just as tasty, however you may need to reduce the cooking time a little.