Chicken Florentine Roll-Ups

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recipe by Maya Thayer

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
  • Calories icon

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:

recipe updated Oct 8, 2019


  • Baking spray icon
    Baking spray
    1 dash
  • Spinach icon
    283g (about 9⅛ cups)
  • Cream cheese icon
    Cream cheese
    about ½ cup (120g)
  • Sundried tomato icon
    Sundried tomato
    about ¼ cup (36g)
  • Walnuts icon
    about ¼ cup (29g)
  • Salt icon
    about ¾ tsp (4g)
  • Black pepper icon
    Black pepper
    about ¾ tsp (2g)
  • Garlic powder icon
    Garlic powder
    about ¼ tsp (1g)
  • Chicken breast icon
    Chicken breast
    4 (450g)
  • White wine icon
    White wine
    ½ cup (120ml)


  • kCook icon Glass baking dish - 13 x 9 x 2"
  • kCook icon Large mixing bowl
  • kCook icon Work surface

Step preview

  1. Pre-heat oven - 190°C
  2. Get a clean glass baking dish
  3. Spray baking spray onto the glass baking dish then set aside
  4. Get a clean large mixing bowl
  5. Add spinach, cream cheese, sundried tomato, walnuts, salt, black pepper and garlic powder to the large mixing bowl
  6. Mash until well combined then set aside
  7. Get a clean work surface
  8. Turn out chicken breast onto the work surface
  9. Halve lengthwise
  10. Flatten until 1 cm thick
  11. Sprinkle with salt and black pepper each side
  12. Scoop filling onto chicken evenly
  13. Roll one by one
  14. Transfer chicken to glass baking dish
  15. Top with white wine
  16. Cover with foil
  17. Bake - 35 min, 190°C
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