Rolled Up Chicken Feta Spinach (Printable View)
Chicken rolled with feta, spinach, and sun-dried tomatoes, baked to golden perfection for a satisfying meal.
# Ingredient List:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon salt
03 -
1/2 teaspoon 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 crumbled feta cheese
09 -
1 cup fresh spinach, chopped
10 -
1/2 cup sun-dried tomatoes, chopped
11 -
2 cloves garlic, minced
12 -
1/2 teaspoon red pepper flakes (optional)
13 -
1 tablespoon olive oil
# Preparation Steps:
01 -
Butterfly each chicken breast and pound them evenly to 1/4-inch thickness using a meat mallet.
02 -
Sprinkle both sides of the chicken with salt, black pepper, garlic powder, dried oregano, and smoked paprika.
03 -
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant, then add the chopped spinach and cook until wilted, approximately 1 to 2 minutes. Remove from heat.
04 -
Combine sautéed spinach and garlic with crumbled feta cheese and chopped sun-dried tomatoes in a bowl. Add red pepper flakes if desired. Mix until evenly blended.
05 -
Spread the filling evenly across each chicken breast. Carefully roll each breast tightly from the short end and secure with toothpicks or kitchen twine.
06 -
Preheat oven to 375°F (190°C). Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled chicken for 2 to 3 minutes per side until golden brown.
07 -
Transfer the skillet with the chicken to the preheated oven. Bake for 20 to 25 minutes, or until an internal temperature of 165°F (75°C) is reached.
08 -
Let the chicken rest for 5 minutes before removing toothpicks and slicing for serving.
# Supplementary Details:
01 -
Pounding the chicken to an even thickness ensures even cooking and easier rolling.