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Rolled up chicken breasts filled with feta, spinach, and sun-dried tomatoes make a dinner that is equal parts elegant and comforting. This recipe is my go-to when I want to serve something that feels special yet is simple enough for a weeknight. The juicy chicken wraps around a bright, savory filling and comes out of the oven perfectly tender with beautiful flavors in every bite.
The first time I made this I only had a little spinach left over from salad night and feta that needed using. Now even my husband asks for rolled chicken as his birthday meal.
Ingredients
- Chicken breasts: Boneless and skinless these provide a tender base for rolling and soak up flavor well so look for plump fresh cuts
- Salt: Brings out the flavor and helps tenderize the chicken use fine sea salt for even coverage
- Black pepper: Adds a gentle heat pick freshly cracked for the best aroma
- Garlic powder: Deepens flavor and is easier than fresh for rubs without burning
- Dried oregano: Brings a classic herbal note taste the spice and choose a fragrant jar
- Smoked paprika: Adds a sweet earthy warmth Spanish smoked is especially good
- Olive oil: Helps brown the chicken and develops a richer structure in the filling use extra virgin for the best taste
- Feta cheese: Crumbled creamy and tangy choose block feta and crumble for better texture
- Fresh spinach: Chopped bright and mild always use crisp dark green leaves
- Sun dried tomatoes: Chopped chewy and intense in flavor you want those not packed in oil for a punchier taste
- Garlic: Minced fresh garlic wakes up every bite pick plump tight cloves
- Red pepper flakes: Optional a pop of heat that works nicely with the savory filling go easy if you are spice sensitive
Step-by-Step Instructions
- Prepare the Chicken:
- Butterfly each chicken breast by slicing almost through the middle then opening it up like a book. Place between sheets of plastic wrap and gently pound with a meat mallet or heavy pan to a uniform quarter inch thickness. This makes rolling easy and prevents overcooking.
- Season the Chicken:
- Sprinkle both sides of the flattened breasts evenly with salt black pepper garlic powder dried oregano and smoked paprika. Pat in the spices so they stick and coat every surface.
- Make the Filling:
- Pour one tablespoon olive oil into a medium skillet over medium heat. Add minced garlic and cook for half a minute just until you smell the aroma. Add chopped spinach and stir until wilted about one to two minutes. Remove from heat and stir in crumbled feta cheese and chopped sun dried tomatoes. If you like a bit of spice fold in red pepper flakes.
- Fill and Roll:
- Spoon the filling across each chicken breast spreading evenly from edge to edge but leaving a small border. Starting from the narrower end roll each breast tightly tucking the filling inside with your fingers as you go. Secure each roll with toothpicks or snug kitchen twine so they hold their shape when cooked.
- Sear the Chicken:
- Warm two tablespoons olive oil in a large oven safe skillet over medium high heat. Once hot and shimmering carefully lay in the stuffed chicken rolls. Sear for about two to three minutes per side turning until all sides are golden brown. This helps lock in the juices and adds flavor.
- Bake the Chicken:
- Preheat your oven to three hundred seventy five degrees Fahrenheit one hundred ninety degrees Celsius. Slide the skillet with seared chicken into the oven. Bake uncovered for twenty to twenty five minutes or until the thickest part of the chicken reaches an internal temperature of one hundred sixty five degrees Fahrenheit seventy five degrees Celsius. Rest the chicken out of the oven for about five minutes before slicing to keep the juices in.
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The sun dried tomatoes are my secret favorite here they add this sweet depth that livens up the spinach and cheese. My kids remember this as the dish we made together the night before their first day at a new school turning nerves into something to look forward to.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat place slices in a covered dish in a low oven or microwave gently until warmed through. These chicken rolls also freeze very well. Let them cool slice and wrap tightly before freezing for up to three months.
Ingredient Substitutions
You can swap feta for goat cheese or even shredded mozzarella if you want a milder flavor. For the filling dried basil or parsley works if you cannot find oregano. If you do not eat spinach try kale or arugula but always sauté just until wilted for a good texture.
Serving Suggestions
These rolled chicken breasts sit nicely on a bed of lemony couscous or alongside roasted potatoes. For a lighter touch serve with a crisp Greek salad or grilled seasonal vegetables. Sometimes I love to drizzle a little extra olive oil and a squeeze of lemon over the slices for a bright finish.
Cultural Context
This recipe takes inspiration from Greek and Mediterranean cooking with its combination of feta herbs and sun dried tomatoes. Dishes like this are known in the region for their simple ingredients but bold flavors. Rolling the chicken is a technique I remember from family gatherings always making a dish feel a little more festive.
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This chicken always brings my family together and guarantees clean plates every time. Try it once and you will have a new favorite for both special occasions and easy weeknights.
Common Questions
- → Can I use a different cheese instead of feta?
Yes, goat cheese or ricotta can be substituted for feta to offer a milder or creamier flavor profile.
- → Do I need to use sun-dried tomatoes in oil?
Sun-dried tomatoes packed in oil are softer and blend well, but dry versions can be softened in hot water before use.
- → How can I keep the chicken from unrolling during cooking?
Secure each roll with toothpicks or kitchen twine to keep the filling inside while searing and baking.
- → What sides pair well with this chicken?
Serve alongside roasted vegetables, steamed rice, or a crisp green salad for a balanced meal.
- → Can this dish be prepared in advance?
The chicken can be assembled and refrigerated a few hours ahead. Bake just before serving for best texture.