How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Turkey Or Chicken Rollettes Florentine?

You need 9 ingredients. The key ingredients include: 2 lb. turkey or chicken cutlets, 10 oz. frozen chopped spinach, defrosted, 3/4 c. italian bread crumbs, 1/2 c. shredded light mozzarella cheese, and more.

Is Turkey Or Chicken Rollettes Florentine suitable as meat & poultry?

Yes, Turkey Or Chicken Rollettes Florentine falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Turkey Or Chicken Rollettes Florentine?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Or Chicken Rollettes Florentine Recipe

Name: Turkey Or Chicken Rollettes Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. turkey or chicken cutlets; 10 oz. frozen chopped spinach, defrosted; 3/4 c. italian bread crumbs; 1/2 c. shredded light mozzarella cheese; 1 egg, lightly beaten (or egg substitute); 8 oz. can plain tomato sauce; 1/2 c. Chablis; 1/2 c. onion, chopped; 1 or 2 cloves garlic, minced

Turkey Or Chicken Rollettes Florentine – a delicious recipe with turkey, spinach, italian bread crumbs, mozzarella cheese, egg, tomato sauce. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 lb. turkey or chicken cutlets
10 oz. frozen chopped spinach, defrosted
3/4 c. italian bread crumbs
1/2 c. shredded light mozzarella cheese
1 egg, lightly beaten (or egg substitute)
8 oz. can plain tomato sauce
1/2 c. Chablis
1/2 c. onion, chopped
1 or 2 cloves garlic, minced

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
570 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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Turkey Or Chicken Rollettes Florentine

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