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.