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.
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
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.
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
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
1/8 teaspoon garlic powder
8 4-ounce chicken cutlets (about 2 pounds total; see Tips)
1/2 cup dry white wine
YIELD: 8 portions
COURSE: Chicken & Other Birds
- Preheat oven to 375°F. Coat a 9-by-13-inch (or similar-size 3-quart) baking dish with cooking spray.
- 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°F, 30 to 40 minutes. Slice with a serrated knife and serve