Chicken Florentine Roll-Ups

Makes: 8 servings

Active Time: 30 minutes

Total Time: 1 hour 5 minutes

Ingredients

  • 8 4-ounce Red Bird Farms Chicken Breasts (about 2 pounds total)
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup reduced-fat cream cheese at room temperature, or part-skim ricotta
  • 1/3 cup thinly sliced soft sun-dried tomatoes
  • 1/4 cup finely chopped toasted walnuts
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1/8 teaspoon garlic powder
  • 1/2 cup dry white wine

Preparation

  1. Preheat oven to 375°F. Coat a 9-by-13-inch (or similar-size 3-quart) baking dish with cooking spray.
  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.
  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.
  4. 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.

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