Chicken Florentine Roll-Ups

Name: Chicken Florentine Roll-Ups
Total time: 1 min
Ingredients: 1 10-ounce package frozen chopped spinach, thawed and squeezed dry; 1/2 cup reduced-fat cream cheese (Neufchâtel), at room temperature, or part-skim ricotta; 1/3 cup thinly sliced soft sun-dried tomatoes (see Tips); 1/4 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

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Total: 1 hours, 5 minutes

Author : Carolyn Malcoun

Ingredients

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1 10-ounce package frozen chopped spinach, thawed and squeezed dry1/2 cup reduced-fat cream cheese (Neufchâtel), at room temperature, or part-skim ricotta1/3 cup thinly sliced soft sun-dried tomatoes (see Tips)1/4 cup finely chopped toasted walnuts (see Tips)¾ teaspoon salt, divided¾ teaspoon freshly ground pepper, divided⅛ teaspoon garlic powder8 4-ounce chicken cutlets (about 2 pounds total; see Tips)½ cup dry white wine

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Instructions

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Step 1

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

Step 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.

Step 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.

Step 4

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.