Rolled Chicken Feta Spinach

• Boneless skinless chicken breasts: go for thicker breasts so they can be pounded thin and rolled easily
• Salt: enhances every layer of flavor and helps the chicken stay juicy
• Black pepper: adds just the right kick without overwhelming
• Garlic powder: convenient and gives that foundational savory note
• Dried oregano: classic Mediterranean herbal aroma choose freshly dried for the most punch
• Smoked paprika: gives a touch of warmth and color seek out a good quality brand for depth
• Olive oil: both for searing and baking opt for a fruity extra virgin type
• Crumbled feta cheese: choose sheep’s milk feta if possible for creamier bite
• Fresh spinach: brings vibrant color and nutrition pick leaves without wilting
• Sun-dried tomatoes: offer sweet tangy pops of flavor look for tomatoes packed in oil for maximum tenderness
• Garlic: fresh and pungent boosts flavor in the filling
• Red pepper flakes: optional if you like a subtle spicy backnote

Step-by-Step Instructions

Prepare the Chicken:

Lay the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to gently pound them out to an even thickness around one quarter inch. This helps them cook evenly and makes them easier to roll.

Make the Filling:

In a medium bowl mix the crumbled feta chopped spinach sun-dried tomatoes minced garlic and red pepper flakes if using. Stir until everything is evenly distributed and set aside.

Season the Chicken:

Sprinkle both sides of the pounded chicken breasts with salt black pepper garlic powder dried oregano and smoked paprika. Use your hands to rub the spices in so each breast is well coated.

Roll and Fill the Chicken:

Spoon an even layer of the feta spinach filling along one short end of each chicken breast. Start rolling from the filled side pressing tightly as you go. Secure the rolled chicken with toothpicks if it wants to unroll.

Sear the Chicken:

Heat olive oil in a large oven safe skillet over medium high heat. Once glistening add the rolled up chicken seam side down. Let them sear undisturbed for about three to four minutes then gently turn to brown all sides. Look for a rich golden color since this creates the flavor crust.

Bake the Chicken:

Drizzle another spoonful of olive oil over the chicken and move the skillet to your preheated 375°F oven. Bake for twenty to twenty five minutes. The chicken is done when an instant read thermometer registers 165°F in the thickest part.

Rest and Slice:

Remove from the oven and let the chicken rest for five minutes before removing toothpicks and slicing into thick pinwheels. This keeps the juices inside instead of running onto the cutting board.

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Feta is the ingredient I always look forward to here It softens in the oven and melts into the chicken filling Every time I pull this dish out of the oven the aroma brings me right back to a summer meal with my family under the patio lights

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently in a covered dish at 300°F so the chicken does not dry out. These also freeze well if you want to prep ahead just slice before freezing for easier portions.

Ingredient Substitutions

You can swap in goat cheese or ricotta for feta though feta’s saltiness really shines. If you are out of spinach any leafy green like baby kale or arugula will work. Try roasted red peppers or olives instead of sun-dried tomatoes for a different Mediterranean twist.

Serving Suggestions

This chicken is fantastic sliced over a bed of lemony couscous or with roasted vegetables on the side. A simple cucumber tomato salad keeps things fresh. Drizzle with a little more olive oil and a squeeze of lemon before serving for extra brightness.

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Cultural Context

This style of stuffed and rolled chicken draws inspiration from classic Mediterranean wraps and “involtini” dishes. The blend of feta and sun-dried tomato plays off the region’s love of bold savory and briny ingredients. It is a technique you will see in Greek and Italian home kitchens alike.

Recipe FAQs

→ How do you keep the filling from spilling out when rolling the chicken?

Carefully roll the chicken tightly and use toothpicks to secure the edges. Avoid overfilling, so the mixture stays enclosed during cooking.

→ What's the best way to get even thickness on chicken breasts?

Place the chicken between plastic wrap and gently pound with a meat mallet or rolling pin until uniformly flat. This helps ensure even cooking.

→ Can you substitute other cheeses for feta?

Yes, goat cheese or ricotta work well. Choose a crumbly cheese for texture and flavor, adjusting seasoning to taste.

→ How do you know the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (75°C). The juices should run clear when pierced.

→ What sides pair well with this dish?

Salads, roasted vegetables, or lemon rice complement the flavors and add freshness to the meal.

→ Can you prepare this in advance?

You can stuff and roll the chicken ahead of time, refrigerate, then sear and bake when ready to serve.