EatingWell: Chicken Florentine Roll-Ups
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
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.
To Make Ahead: Prepare through Step 3 and refrigerate for up to 1 day.
Recipe Tips:
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