Rolled Up Chicken Feta Spinach

Rolled up chicken with feta, spinach, and sun dried tomatoes is the kind of dish that never fails to impress for a weeknight dinner or at a table full of friends. Each bite has juicy chicken, a tangy and savory filling, and a gorgeous swirl on every plate. I love how this classic combo gives you bright flavor and a boost of protein all at once.

I first made this when I needed a little something special without fuss. The way the warm feta melts with the spinach convinced even my picky eater to ask for seconds every time.

Ingredients

• Boneless skinless chicken breasts: this cut stays moist and is easy to pound and roll look for ones that are plump and pale pink
• Salt and black pepper: for flavor balance go for kosher salt and freshly cracked pepper if you can
• Garlic powder: adds comforting background notes make sure yours is still fragrant
• Dried oregano: brings an aromatic Mediterranean lift check labels for bright green leaves
• Smoked paprika: gives a mild warmth and deep color choose Spanish style if you can find it
• Olive oil: helps everything sear perfectly use extra virgin for best flavor
• Feta cheese: tangy creaminess use full fat for best taste and crumble it just before using
• Fresh spinach: offers bright color and a tender bite avoid wilted or soggy bunches
• Sun dried tomatoes: supply sweet tang and chew pick oil packed tomatoes for a smoother texture
• Garlic: fresh cloves elevate the filling mince right before cooking
• Red pepper flakes: give gentle heat totally optional use for a touch of spice

Step-by-Step Instructions

Prepare the Chicken:

Butterfly the chicken breasts by slicing them horizontally almost all the way through then open them like a book and pound gently until they are a quarter inch thick. This makes them ready to roll and helps them cook evenly.

Season the Chicken:

Sprinkle both sides of the flattened breasts with salt black pepper garlic powder oregano and smoked paprika. Rub the seasonings in so they are well distributed for maximum flavor in each bite.

Make the Filling:

In a skillet warm a tablespoon of olive oil over medium heat. Add the minced garlic and stir for about thirty seconds just until you smell its aroma do not brown it. Toss in the chopped spinach and cook for one to two minutes until the leaves are just wilted and vibrant green. Transfer this mixture to a bowl and stir in crumbled feta and chopped sun dried tomatoes.

Fill and Roll:

Divide the filling evenly among the seasoned chicken breasts by placing it along the short end. Roll each tightly starting from the filled end and tuck the edges in as you go. Secure the rolls with toothpicks or tie with kitchen twine so the filling does not escape.

Sear the Chicken:

Pour two tablespoons of olive oil into a large oven safe skillet and set it over medium high heat. Once the oil is shimmering add the chicken rolls seam side down and cook each side for two to three minutes until golden all over. This locks in juices and helps the rolls keep their shape.

Bake the Chicken:

Move the skillet to an oven preheated to three hundred seventy five degrees Fahrenheit. Bake for twenty to twenty five minutes until the thickest part of the chicken reaches one hundred sixty five degrees Fahrenheit on a thermometer. Let the rolls rest for five minutes before slicing to keep the juices inside.

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Feta cheese gives the filling an unmistakable salty tang that shines through every bite. This recipe reminds me of Sunday dinners where we all gathered around to slice into the chicken and watch the cheese just barely ooze out onto the plate. It is one of those showstopper dishes that feels like a celebration.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave until warm to keep the chicken from drying out. If you want to freeze the rolls wrap them tightly in plastic and store in a freezer bag for up to two months. Thaw overnight and reheat as needed.

Ingredient Substitutions

You can swap feta out for goat cheese or ricotta for a milder flavor. For the filling try kale or arugula if you do not have spinach just chop them finely and cook as you would the spinach. Boneless turkey breast or pork loin cutlets also work well for the base if you are looking for something different.

Serving Suggestions

These chicken rolls pair wonderfully with lemony rice or garlic mashed potatoes. I also like a side of crisp green beans or a simple Greek salad to round out the meal. Slice the rolls on a diagonal for a pretty presentation just before serving.

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Cultural Context

The flavors in this rolled chicken come straight from Mediterranean tradition. Feta spinach and sun dried tomatoes are classic in Greek and southern Italian kitchens often found together in pies and salads. Rolled meat with a savory stuffing is a time honored way to stretch ingredients and feed a group with style.

Recipe FAQs

→ How do I keep the rolled chicken from unrolling while cooking?

Secure each chicken roll with toothpicks or kitchen twine before searing and baking. This keeps the filling inside and maintains the shape.

→ Can I use a different cheese instead of feta?

Yes, goat cheese or ricotta make excellent substitutes, adding a creamy texture that pairs well with spinach and sun-dried tomatoes.

→ What’s the best way to butterfly and flatten the chicken breasts?

Slice each breast horizontally without cutting all the way through, then open like a book and pound to ¼-inch thickness with a mallet.

→ Is it necessary to sear the chicken before baking?

Searing gives a golden, flavorful crust and helps seal in juices. It also improves the overall texture and appearance.

→ How do I know when the chicken is fully cooked?

Check with an instant-read thermometer; the center should reach 165°F (75°C) for safe and juicy results.