Rolled Up Chicken Feta Spinach (Print-Friendly Version)
Tender chicken rolled with feta, spinach, and sun-dried tomatoes, baked until golden and delicious.
# What You’ll Need to Make This:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon salt
03 -
0.5 teaspoon freshly ground black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon dried oregano
06 -
1 teaspoon smoked paprika
07 -
2 tablespoons olive oil
→ Filling
08 -
1 cup (approximately 150 g) crumbled feta cheese
09 -
1 cup (approximately 30 g) fresh spinach, chopped
10 -
0.5 cup (approximately 65 g) sun-dried tomatoes, chopped
11 -
2 cloves garlic, minced
12 -
0.5 teaspoon red pepper flakes (optional)
13 -
1 tablespoon olive oil
# How to Prepare:
01 -
Using a sharp knife, butterfly each chicken breast and gently pound to a uniform 6 mm thickness for optimal rolling.
02 -
Evenly season both sides of the chicken with salt, black pepper, garlic powder, dried oregano, and smoked paprika.
03 -
Heat 1 tablespoon olive oil in a medium pan over medium heat. Sauté minced garlic for 30 seconds until aromatic. Add chopped spinach and cook until wilted, around 1–2 minutes. Remove from heat and fold in crumbled feta and chopped sun-dried tomatoes.
04 -
Divide the filling evenly among the chicken breasts. Roll each breast tightly and secure with toothpicks or kitchen twine to maintain shape.
05 -
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled chicken breasts for 2–3 minutes per side until golden brown.
06 -
Preheat oven to 190°C. Transfer skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 75°C. Let rest 5 minutes before slicing and serving.
# Extra Tips:
01 -
To achieve even cooking, ensure chicken breasts are of uniform thickness. Resting after baking helps retain juiciness.