Chicken Florentine Roll-Ups

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Chicken Florentine Roll-Ups
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
total:
1 hr 5 mins
Servings:
8
Chicken Florentine Roll-Ups

Ingredients

Directions

  • 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

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.

Tips

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.

Tips

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

Per Serving:
212 calories; protein 26.5g; carbohydrates 4.5g; dietary fiber 1.9g; sugars 1.7g; fat 8.6g; saturated fat 2.8g; cholesterol 73.1mg; vitamin a iu 4430.1IU; vitamin c 1.7mg; folate 53.1mcg; calcium 90.3mg; iron 1.9mg; magnesium 63.8mg; potassium 423.7mg; sodium 360.7mg; thiamin 0.1mg.
Exchanges:

1 vegetable, 3 lean meat, 1 fat
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/24/2022
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