Best Chicken Florentine Roll Ups Recipes

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CHICKEN FLORENTINE ROLL-UPS WITH LEMON-THYME ORZO PILAF



Chicken Florentine Roll-Ups with Lemon-Thyme Orzo Pilaf image

A sumptuous stuffing of spinach and soft goat cheese, jeweled with sun-dried tomatoes and basil, is all it takes to turn plain ol' chicken breast into a magnificent craveable main. It pairs perfectly with the lemon-thyme orzo pilaf for a meal that is colorful, elegant, and satisfying.

Provided by Ellie Krieger

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 21

One 10-ounce package frozen chopped spinach
4 medium sun-dried tomatoes
1/2 ounce Parmesan cheese (3 tablespoons grated)
1/4 cup lightly packed fresh basil leaves
3 ounces soft goat cheese (chèvre)
1 large egg white
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 thin-cut skinless boneless chicken breasts (about 5 ounces each)
2 tablespoons olive oil
1/4 cup low-sodium chicken broth
2 medium shallots
2 tablespoons olive oil
1 cup whole-wheat orzo
1 3/4 cups low-sodium chicken broth
1 cup cherry tomatoes
1/2 ounce Parmesan cheese (3 tablespoons grated)
1 tablespoon fresh thyme leaves
1/2 medium lemon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
  • Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
  • Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
  • Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
  • Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
  • For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
  • Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
  • To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.

CHICKEN FLORENTINE ROLL-UPS



Chicken Florentine Roll-Ups image

Love lasagna roll-ups? Then these Chicken Florentine Roll-Ups will rock your world. Spinach makes this Florentine, and it's in the roll-ups and the sauce! Try Chicken Florentine Roll-Ups for a tasty weeknight dish.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 egg white, lightly beaten
5 oz. (1/2 of 10-oz. pkg.) frozen chopped spinach, thawed, well drained
1/3 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, drained
1/2 tsp. paprika
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Shredded Parmesan Cheese, divided
4 small boneless skinless chicken breasts (1 lb.)
1-1/4 cups CLASSICO Florentine Spinach & Cheese Pasta Sauce

Steps:

  • Heat oven to 375°F.
  • Combine egg white, spinach, cottage cheese, paprika, 1/2 cup mozzarella and 1 Tbsp. Parmesan.
  • Pound chicken to 1/4-inch thickness; place, smooth sides down, on work surface. Spoon spinach mixture onto chicken, spreading to within 1/2 inch of edges. Roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon pasta sauce over chicken; cover.
  • Bake 25 min. Sprinkle with remaining mozzarella and Parmesan; bake, uncovered, 25 min. or until chicken is done (165°F).

Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

CHICKEN FLORENTINE ROLL UPS



Chicken Florentine Roll Ups image

These chicken roll ups are not only delicious, they are extremely eye appealing and make for a wonderful family dinner with sides of your choice!

Provided by Brandy Harrison-Hildreth

Categories     Chicken

Time 1h40m

Number Of Ingredients 8

2 lb chicken breasts, boneless and skinless
8 oz cream cheese, room temperature
1 bunch green onions
1 pkg baby spinach
cooking spray
garlic powder
emerils essence
toothpicks

Steps:

  • 1. Preheat oven to 350 degrees. While oven is heating up, lay out cream cheese to soften. *You can also put it in a microwave safe dish for a few minutes on defrost, just to soften it up.* Chop up green onion bunch, the whole bunch, chives and onion tops. Add to the cream cheese. Shake in garlic powder to taste and mix well.
  • 2. Set the cream mixture to the side, while you take out the chicken breast and pound them thin enough to roll, but not so thin that they tear apart. I usually put them in a large zip lock and pound out with the smooth side of a meat tenderizer.
  • 3. Take one of the chicken breast and ice liberally with the cream cheese mixture. Then unstem spinach and place leaves on top of mixture until it is covered. Spinkle a little of Emeril's Essence on top of the spinach. Roll from the small end of the chicken in a tight roll. Once completely rolled up, place toothpicks accordingly to keep roll in place. Place in a greased baking dish and repeat steps until all chicken is rolled. Once all of the rolls are in the baking dish, spray or drizzle with a little butter *I use ICBNB Spray* then sprinkle tops with Emeril's Essence. Place in oven and bake for 1 hour and 20 minutes.

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