How to Make Chicken Florentine Roll Ups
- 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.
- 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.
- 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.