Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes

Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes

Elegant chicken breast stuffed with Mediterranean flavors of feta cheese, fresh spinach, and tangy sun-dried tomatoes, rolled and baked to perfection.

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Prep Time 25

Cook Time 20

Total Time 45

Servings: 4 chicken rolls

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 385

Ingredients Equipment Method Notes

Ingredients

For the Chicken

4 boneless skinless chicken breasts 6-8 oz each
2 cups fresh spinach leaves washed and dried
6 oz feta cheese crumbled
0.5 cup sun-dried tomatoes in oil chopped
2 cloves garlic minced
1 tsp dried oregano
0.5 tsp dried basil
salt and black pepper to taste

For Cooking

2 tbsp olive oil
1 tbsp butter
0.5 tsp paprika
0.25 tsp garlic powder
fresh herbs for garnish, optional

Equipment

Meat mallet or rolling pin
Large oven-safe skillet
Mixing bowl
Toothpicks
Meat thermometer

Method

Preheat oven to 375°F (190°C). Pound chicken breasts to 1/4-inch thickness between plastic wrap.
Season flattened chicken with salt, pepper, oregano, and basil on both sides.
Combine crumbled feta, chopped sun-dried tomatoes, and minced garlic in a bowl.
Layer spinach leaves over each chicken breast, leaving 1-inch border around edges.
Divide feta mixture evenly over spinach layer on each chicken breast.
Roll chicken tightly from narrow end, tucking sides in. Secure with toothpicks.
Heat olive oil and butter in oven-safe skillet over medium-high heat.
Sprinkle rolls with paprika and garlic powder, then sear 2-3 minutes per side until golden.
Transfer skillet to oven and bake 15-20 minutes until internal temperature reaches 165°F.
Rest 5 minutes, remove toothpicks, slice into rounds and serve with fresh herbs.

Notes

For easier rolling, ensure chicken is evenly pounded. Can be assembled hours ahead and refrigerated. Use meat thermometer to ensure proper doneness.