Chicken Spirals with Pesto Mayonnaise

DIRECTIONS

1. Preheat oven to 500 degrees. Line a 12x16x1-inch baking pan with parchment paper or foil. In a small bowl, mix mayonnaise, 3 tablespoons of pesto, 2 teaspoons of lemon juice, and a dash pepper; cover and refrigerate. In a separate small bowl, stir reserved lemon zest into remaining pesto; set aside. 2. Arrange chicken in a 9x13x2-inch non-reactive dish; add remaining lemon juice and oil. Season with salt and pepper, as desired; toss to coat. Let stand 5 minutes. Drain chicken; discard marinade. Place chicken flat in same dish. Spread about 1/2 tablespoon reserved pesto/lemon over 1 side of each slice, leaving 1-inch around edges free. Top with 1 tablespoon parmesan and 1/2 slice ham. Starting at narrowest end of chicken, roll to enclose filling. Use toothpicks to secure ends and middle. Place rolls in prepared baking pan. Bake on top shelf until no longer pink in center (small rolls about 15 minutes; large rolls about 18). Cool slightly; remove toothpicks. Cut rolls crosswise into 3 or 4 slices. Serve immediately with reserved pesto mayonnaise. NOTE: Rolls can be fully cooked several hours ahead; store tightly covered in refrigerator.