Chicken Florentine Roll-Ups (Printer-Friendly Version) | Eating Well
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Chicken Florentine Roll-Ups

http://www.eatingwell.com/recipes/chicken_florentine_roll_ups.html

From EatingWell:  EatingWell One-Pot Meals

Perfect for entertaining, these chicken cutlets are stuffed with spinach, sun-dried tomatoes, walnuts and just enough cream cheese to hold the filling together. Make a double batch and freeze half the roll-ups (individually wrapped in plastic), then just defrost and bake as you like. Serve topped with fresh diced tomatoes or marinara sauce and a sprinkling of chopped fresh basil.

8 servings | Active Time: 30 minutes | Total Time: 1 hour 5 minutes

Ingredients

Preparation

  1. Preheat oven to 375°F. Coat a 9-by-13-inch (or similar-size 3-quart) baking dish with cooking spray.
  2. Mash spinach, cream cheese (or ricotta), sun-dried tomatoes, walnuts, 1/4 teaspoon each salt and pepper and garlic powder with a fork in a medium bowl until well combined.
  3. Place chicken cutlets on a work surface. Sprinkle both sides with the remaining 1/2 teaspoon each salt and pepper. Place about 2 tablespoons of the spinach mixture in the center of each cutlet. Roll up the chicken around the filling and secure each roll-up with 2 toothpicks; place in the prepared pan. Pour wine around the roll-ups. Cover the pan with foil.
  4. Bake until an instant-read thermometer inserted into the thickest roll registers 165°F, 30 to 40 minutes. Slice with a serrated knife and serve.

Nutrition

Per serving : 212 Calories; 9 g Fat; 3 g Sat; 2 g Mono; 73 mg Cholesterol; 5 g Carbohydrates; 26 g Protein; 2 g Fiber; 402 mg Sodium; 424 mg Potassium

0 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat, 1 fat

Tips & Notes