Rolled Chicken with Feta Spinach (Printable Version)
# What You'll Need:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon salt
03 -
½ teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon dried oregano
06 -
1 teaspoon smoked paprika
07 -
2 tablespoons olive oil
→ For the Filling
08 -
1 cup crumbled feta cheese
09 -
1 cup fresh spinach, chopped
10 -
½ cup sun-dried tomatoes, chopped
11 -
2 cloves garlic, minced
12 -
½ teaspoon red pepper flakes (optional)
13 -
1 tablespoon olive oil
# How to Make It:
01 -
Butterfly the chicken breasts and pound them to ¼-inch thickness for easy rolling. Season both sides with salt, black pepper, garlic powder, oregano, and paprika.
02 -
Heat 1 tablespoon olive oil in a pan over medium heat. Sauté the garlic for 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat and mix in the feta cheese and sun-dried tomatoes.
03 -
Divide the filling evenly among the chicken breasts. Roll up the chicken tightly and secure with toothpicks or kitchen twine.
04 -
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled chicken for 2-3 minutes per side until golden brown.
05 -
Preheat the oven to 190°C. Transfer the skillet to the oven and bake for 20-25 minutes or until the internal temperature reaches 75°C. Let the chicken rest for 5 minutes before slicing.
# Handy Tips:
01 -
Secure the rolled chicken with toothpicks or kitchen twine to ensure it stays together during cooking.
02 -
Allow the chicken to rest before slicing to retain juices and maintain tenderness.