Chicken Florentine Roll-Ups

Chicken Florentine Roll-Ups

1 Review
From the EatingWell Kitchen

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • ½ cup reduced-fat cream cheese (Neufchâtel), at room temperature, or part-skim ricotta
  • ⅓ cup thinly sliced soft sun-dried tomatoes (see Tips)
  • ¼ cup finely chopped toasted walnuts (see Tips)
  • ¾ teaspoon salt, divided
  • ¾ teaspoon freshly ground pepper, divided
  • ⅛ teaspoon garlic powder
  • 8 4-ounce chicken cutlets (about 2 pounds total; see Tips)
  • ½ cup dry white wine


  • Active

  • Ready In

  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, ¼ 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 ½ 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.
  • Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
  • Tips: Look for soft sun-dried tomatoes (not packed in oil) in the produce section of most supermarkets. If you can only find dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.
  • To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • If you can't find chicken cutlets for this recipe, you can start with regular boneless, skinless chicken breasts and pound them until they are thin. Start with four 10- to 12-ounce chicken breasts, remove each tender and cut each breast in half into 2 roughly equal portions for eight 4-ounce portions. Place the chicken between pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about ½ inch.

Nutrition information

  • Per serving: 212 calories; 9 g fat(3 g sat); 2 g fiber; 5 g carbohydrates; 26 g protein; 53 mcg folate; 73 mg cholesterol; 2 g sugars; 0 g added sugars; 4,430 IU vitamin A; 2 mg vitamin C; 90 mg calcium; 2 mg iron; 361 mg sodium; 424 mg potassium
  • Nutrition Bonus: Vitamin A (89% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3 lean meat, 1 fat

Reviews 1

January 25, 2013
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By: April Hanstine
Restaurant Quality!! I made this for my family, not knowing how it would go over (not everyone will eat spinach). My family couldn't get enough of it! The recipe may seem a bit daunting, but it was actually very simple. I honestly felt like I had gone out to eat...this was restaurant quality for sure!! I used Woodbridge sauvignon blanc in mine and it had a nice crisp flavor that complimented the spinach filling well. Pros: Easy to make, low calorie, rich flavor Cons: None
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