Spinach and Feta Chicken Rolls

by

Looking to impress at dinner without the fuss? These Spinach & Feta Chicken Rolls are your go-to! Juicy chicken breasts are stuffed with a creamy spinach‑feta mixture and brightened by sun‑dried tomatoes. Easy enough for a weeknight, fancy enough for guests.

🛒 Ingredients (Serves 4)

  • 4 boneless, skinless chicken breasts

  • 1 Tbsp olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 5 oz fresh spinach, chopped

  • ½ cup crumbled feta cheese

  • ¼ cup sun‑dried tomatoes, chopped

  • Salt & pepper, to taste

  • Toothpicks (for securing)

🥄 Directions

  1. Preheat & sauté
    Preheat oven to 375 °F (190 °C). In a skillet, heat olive oil over medium. Sauté onion and garlic until translucent.

  2. Cook spinach
    Add chopped spinach, cook until just wilted. Remove from heat and let cool slightly.

  3. Mix the filling
    In a bowl, combine spinach mixture, feta, chopped sun‑dried tomatoes. Season with salt & pepper.

  4. Prep the chicken
    Butterfly each breast and gently pound to an even thickness.

  5. Assemble rolls
    Spoon filling onto each breast, then roll snugly. Secure rolls with toothpicks.

  6. Bake
    Place rolls seam-side down in a baking dish. Bake 25–30 minutes, until juices run clear.

  7. Rest & serve
    Let rest a few minutes, remove toothpicks, and serve. Optionally, slice to display the spiral filling.

⭐ Why This Recipe Works

  • Balanced flavors: Creamy feta + bright spinach + tangy tomatoes = total flavor harmony.

  • Moist & tender: Pounding chicken ensures even cooking without dryness.

  • Easy assembly & visually impressive—perfect for weeknight dinner or company.

💡 Pro Tips

  • Prevent leaks: Don’t overfill; secure tightly with toothpicks or kitchen twine.

  • Sear before baking (optional): A quick sear locks in juices and adds golden color.

  • Check doneness: Use a meat thermometer (165 °F internal), then let the rolls rest—juicer that way.

🍽️ Serving Suggestions

  • Pair with roasted veggies or a crisp Greek salad for a Mediterranean-style dinner.

  • Slice and serve over grains like lemon orzo or herbed quinoa.

  • Save leftovers for wraps or salads—they stay fresh for 3–4 days refrigerated and freeze well too.

🙌 Keep ‘Em Coming!

Love this recipe? I’d love to keep sending more delicious and easy ideas your way! Just say the word—whether you want something cozy and comforting, fresh and healthy, or gourmet-feeling but fuss-free. Let me know what inspires your next meal, and I’ll craft a recipe post just for you!

Leave a Comment