Ingredients
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- ½ cup reduced-fat cream cheese (Neufchâtel), at room temperature, or part-skim ricotta
- ⅓ cup thinly sliced soft sun-dried tomatoes (see Tips)
- ¼ cup finely chopped toasted walnuts (see Tips)
- ¾ teaspoon salt, divided
- ¾ teaspoon freshly ground pepper, divided
- ⅛ teaspoon garlic powder
- 8 4-ounce chicken cutlets (about 2 pounds total; see Tips)
- ½ cup dry white wine
Preparation
- 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, ¼ 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 ½ 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.
Source : allrecipes.Com
