Rolled Up Chicken Feta Spinach

This rolled up chicken with feta spinach and sun dried tomatoes has become my go-to for weeknight dinners that still feel a little bit special The combination of savory cheese tangy tomatoes and fresh spinach tucked inside juicy chicken keeps everyone coming back for seconds and the colors look gorgeous on the plate

The first time I made these rolls was for a last-minute dinner party The guests raved and asked for the recipe before they went home and now I make it whenever I want to impress with minimal stress

Ingredients

• Boneless skinless chicken breasts: offer a lean but juicy base Select thicker breasts to butterfly easily
• Salt and black pepper: bring out natural flavors Choose flaky salt for extra punch
• Garlic powder dried oregano smoked paprika: add depth and warmth Fresh extra-spicy paprika gives a flavor boost
• Olive oil: keeps the chicken moist and enhances richness Use a full-bodied variety for best results
• Feta cheese: gives sharp creaminess Seek out sheep’s milk feta for authentic taste
• Fresh spinach: supplies color freshness and nutrients Look for dark green crisp leaves
• Sun dried tomatoes: provide tangy sweetness Oil packed ones deliver extra flavor and tenderness
• Fresh garlic and red pepper flakes: add a gentle spicy kick Opt for plump cloves and a fresh jar of flakes

Step-by-Step Instructions

Prepare the Chicken:

Butterfly the chicken breasts by slicing horizontally but not all the way through then open them like a book Pound them gently with a meat mallet until they are one quarter inch thick This even thickness makes rolling easy and ensures they cook evenly Season both sides of each breast with salt black pepper garlic powder dried oregano and smoked paprika and let them sit while you make the filling to marinate slightly

Make the Filling:

Heat a tablespoon of olive oil in a skillet over medium heat Add the minced garlic and stir constantly for about thirty seconds until the aroma fills your kitchen Toss in the chopped spinach and sauté until it just wilts about one to two minutes Remove from the heat and stir in the crumbled feta and chopped sun dried tomatoes The filling should be evenly mixed and a little bit warm

Fill and Roll:

Divide the filling into four equal portions Lay each chicken breast smooth side down on your work surface Spread the filling evenly over the top then gently roll the breast up as tightly as you can Secure the rolls closed with toothpicks or a length of kitchen twine tucked to keep the filling in place

Sear the Chicken:

Heat two tablespoons of olive oil in a large oven safe skillet over medium high heat When the oil shimmers add the chicken rolls seam side down Sear for two to three minutes per side until each roll is golden and crusty on the outside This step locks in the juices and begins building a flavorful crust

Bake the Chicken:

Preheat your oven to three hundred seventy five degrees Fahrenheit Transfer the skillet with the seared chicken rolls directly to the oven Bake for twenty to twenty five minutes until the chicken is fully cooked and registers one hundred sixty five degrees Fahrenheit in the center Let the chicken rest in the pan for five minutes before you remove the toothpicks or twine and slice

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Feta cheese is my favorite part It melts into the spinach and tomatoes creating a creamy filling full of bursts of flavor Making these with my daughter for a family dinner is one of my favorite kitchen traditions

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Reheat gently in the oven or slice cold for salads For longer storage wrap individual rolls tightly and freeze for up to one month Thaw overnight in the refrigerator before reheating for best texture

Ingredient Substitutions

You can swap feta for goat cheese if you prefer a tangier softer result For a milder taste try mozzarella Use kale in place of spinach or even chopped broccolini Oil packed sun dried tomatoes are ideal but if using dry pack simply soak them in hot water to soften

Serving Suggestions

Slice the chicken rolls on a bias and arrange on a platter Serve with simple lemon rice garlic roasted potatoes or a crisp green salad Garnish with extra feta scattered over the top For a heartier spread these pair beautifully with herbed couscous and a side of tzatziki sauce

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Cultural and Historical Context

Stuffed and rolled meat dishes are classic throughout the Mediterranean and Eastern Europe This particular combination of feta spinach and tomatoes brings together timeless Greek and Italian flavors with a modern twist Something about tucking fresh ingredients up inside meat has made its way from grandmothers’ kitchens into fancy restaurants and now to our weeknight tables

Recipe FAQs

→ How do you keep the filling from falling out while rolling the chicken?

Roll the chicken tightly and secure it with toothpicks or kitchen twine before searing and baking.

→ Can I prepare the rolled chicken in advance?

Yes, assemble and refrigerate the rolled chicken up to a day ahead. Sear and bake just before serving.

→ What can I substitute for feta cheese?

Try using goat cheese or ricotta for a different creamy texture and flavor profile.

→ Do I need to pre-cook the spinach for the filling?

Sauté the spinach briefly to wilt it before mixing with other filling ingredients for best texture.

→ How can I tell when the chicken is fully cooked?

Use a meat thermometer; the internal temperature should reach 165°F (75°C) in the thickest part.