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 (about 0.57 g)
  • Spinach icon
    283.75 g (about 9 cups)
  • Cream cheese icon
    Cream cheese
    ½ cup (about 120 g)
  • Sundried tomato icon
    Sundried tomato
    ¼ cup (about 36.43 g)
  • Walnuts icon
    ¼ cup (about 28.8 g)
  • Salt icon
    ¼ tsp (about 1.5 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Garlic powder icon
    Garlic powder
    ¼ tsp (about 0.66 g)
  • Chicken breast icon
    Chicken breast
    4 (about 450 g)
  • White wine icon
    White wine
    ½ cup (about 120 g)


  • 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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