Chicken Florentine Roll-Ups
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recipe by Maya Thayer
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- Total Time
- 1hr 0mins
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- Serves
- 8
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- Calories
- 179
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.
Inspired by: http://www.eatingwell.com/recipe/252399/chicken-florentine-roll-ups/recipe updated Mar 23, 2021
Ingredients
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- Baking spray
- 1 dash
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- Spinach
- 285 g
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- Cream cheese
- 110 g
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- Sundried tomato
- 35 g
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- Walnuts
- 30 g
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- Salt
- ¾ teaspoon
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- Black pepper
- ¾ teaspoon
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- Garlic powder
- ¼ teaspoon
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- Chicken breast
- 4
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- White wine
- 120 ml
Tools
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Oven
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Glass baking dish - 13 x 9 x 2"
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Large mixing bowl
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Work surface
Step preview
- Pre-heat oven - 190°C
- Get a clean glass baking dish
- Spray baking spray onto the glass baking dish then set aside
- Get a clean large mixing bowl
- Add spinach, cream cheese, sundried tomato, walnuts, salt, black pepper and garlic powder to the large mixing bowl
- Mash until well combined then set aside
- Get a clean work surface
- Turn out chicken breast onto the work surface
- Halve lengthwise
- Flatten until 1 cm thick
- Sprinkle with salt and black pepper each side
- Scoop filling onto chicken evenly
- Roll one by one
- Transfer chicken to glass baking dish
- Top with white wine
- Cover with foil
- Bake - 35 min, 190°C