Monday, September 17, 2012

Chicken Florentine Roll Ups

Chicken Florentine Roll Ups

These gluten free Chicken Florentine roll ups are a brand new take on boring chicken casserole dishes.  They're done by filling Rudi’s gluten free spinach tortillas with a creamy chicken spinach and rice filling.  The whole dish is topped off with the creamy sauce and lots of cheese then baked to gooey golden perfection. 

This is comfort food at its finest.  And I've lightened up the recipe too with part skim mozzarella and a lower fat version of the creamy sauce.  This recipe is a definite keeper. 

The leftovers can even be frozen and reheated.  I did the reheating two different ways.  The first time I tried microwaving the tortillas for about six minutes until done which was pretty good.  The second frozen portion was reheated from the frozen state for about 40 minutes in the toaster oven.  Both methods worked out relatively well but I'd give a slight edge to the toaster oven in this match. 

Rudi’s tortillas held up beautifully in the recipe.

Chicken Florentine Roll Ups
Prep time: 20 min
Cook time: 40 min

  • 8 gluten free tortillas
  • 3 cups reduced fat milk
  • 3 tsp gluten free chicken bouillon granules
  • corn starch slurry (2 tbsp cornstarch mixed with 2 tbsp water until smooth)
  • 2 cups cooked diced chicken breast
  • 10 oz frozen chopped spinach, defrosted and drained
  • 1 cup cooked rice
  • 8 oz part skim grated Mozzarella, divided
  • 6 tbsp cup grated Pecorino Romano, divided
  • salt and pepper to taste
  • pinch of cayenne pepper, optional

Video Tutorial

  1. Preheat the oven to 350°F (or 175 °C) and grease either a 9x12 or 10x13 inch casserole dish.
  2. To make the creamy chicken sauce, add the milk and bouillon granules to a medium saucepan, over a medium heat and stir until the bouillon dissolves and the milk just starts to come to a boil.
  3. Add the cornstarch slurry then stir the sauce continuously for 1-2 minutes or until the mixture thickens then turn off the heat and stir in 2 tbsp Pecorino Romano and a pinch of cayenne pepper then set it aside.
  4. For the filling, in a large bowl,  add some salt and pepper to the spinach then add the rice, chicken, ½ the mozzarella, 2 tbsp of grated Pecorino Romano, and ¾ cup of  sauce then stir until you have a well combined mixture.
  5. Spoon about ½ cup of sauce onto the bottom of the prepared casserole dish.  Evenly divide the filling among the 8 tortillas then roll them and place them seam side down into the casserole dish.
  6. Pour the remaining sauce over the tortillas making sure that they are completely covered and use a spoon to work some of the sauce between the roll ups to prevent them from sticking together.
  7. Top the dish with the remaining mozzarella and 2 tbsp of grated Pecorino then bake the dish uncovered for 40 minutes.   Allow the dish to rest for 15 minutes before serving so that it doesn’t fall apart. 

Notes:  Be sure to stir the cornstarch slurry right before adding it since the cornstarch has a tendency to sink to the bottom.  If the tortillas are too large to fit into the casserole dish, trim them to fit before filling and rolling them.

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