Stuffed chicken cutlets are great for guests
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 of the roll-ups (individually wrapped in plastic), then just defrost and bake when you like. Serve topped with fresh, diced tomatoes or marinara sauce and a sprinkling of chopped, fresh basil.
Look for soft sun-dried tomatoes (not packed in oil) in the produce section of most supermarkets. If you can find only dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.
To toast whole nuts, spread them on a baking sheet and bake at 350 degrees, stirring once, until fragrant, for 7 to 9 minutes. To toast chopped, small or sliced nuts, cook them in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, for 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 two 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.
Chicken Florentine Roll-Ups
Active time: 30 minutes
Total time: 1 hour, 5 minutes
Nonstick cooking spray
1 package (10 ounces) frozen, chopped spinach, thawed and squeezed dry
1⁄2 cup reduced-fat cream cheese (Neufchatel), 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 black pepper, divided
1⁄8 teaspoon garlic powder
8 chicken cutlets (4 ounces each, about 2 pounds total)
1⁄2 cup dry white wine
Heat an oven to 375 degrees. Coat a 9-inch by 13-inch (or similar-size 3-quart) baking dish with cooking spray.
Mash the 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 the chicken cutlets on a work surface. Sprinkle both sides with the remaining 1⁄2 teaspoon each of 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 them in the prepared pan. Pour the wine around the roll-ups. Cover the pan with foil.
Bake until an instant-read thermometer inserted into the thickest roll registers 165 degrees, for 30 to 40 minutes. Slice with a serrated knife and serve.
Makes 8 servings.
Nutrition information per serving: 212 calories, 9 grams fat (3 grams saturated), 73 milligrams cholesterol, 26 grams protein, 5 grams carbohydrate, 2 grams dietary fiber, 402 milligrams sodium