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.

Carolyn Malcoun
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-by-13-inch (or similar-size 3-quart) baking dish with cooking spray.

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  • 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.

  • 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.

  • Bake until an instant-read thermometer inserted into the thickest roll registers 165 degrees F, 30 to 40 minutes. Slice with a serrated knife and serve.

Tips

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 1/2 inch.

Nutrition Facts

212 calories; 8.6 g total fat; 2.8 g saturated fat; 73 mg cholesterol; 361 mg sodium. 424 mg potassium; 4.5 g carbohydrates; 1.9 g fiber; 2 g sugar; 26.5 g protein; 4430 IU vitamin a iu; 2 mg vitamin c; 53 mcg folate; 90 mg calcium; 2 mg iron; 64 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/25/2013
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 Read More