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Chicken Florentine Roll-Ups
1 h 5 m
“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.”
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
1Preheat oven to 375°F. Coat a 9-by-13-inch (or similar-size 3-quart) baking dish with cooking spray.
2Mash 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.
3Place 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.
4Bake 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.