Rolled Up Chicken with Feta

If you are looking for a dinner that packs flavor and looks beautiful on the plate, this rolled up chicken with feta, spinach, and sun dried tomatoes is just the thing. It is a dish I turn to when I want something easy enough for a weeknight but impressive enough for weekend guests. The cheesy spinach filling makes each bite creamy and savory, while the sun dried tomatoes bring a tangy pop.

I remember the first time I made this chicken was for a friend’s birthday dinner at home The oozy filling and juicy chicken were such a hit that it quickly became a regular request

Ingredients

• Boneless skinless chicken breasts: Essential for rolling Choose pieces that are evenly sized for even cooking
• Salt: Heightens all the flavors Use kosher salt if possible
• Black pepper: Gives a gentle bite Freshly cracked is best
• Garlic powder: Adds mellow depth Opt for a fine powder for even seasoning
• Dried oregano: Brings earthy Mediterranean notes Go for a bright green dry oregano with a strong aroma
• Smoked paprika: Gives the chicken a warm smokiness Spanish smoked paprika adds an extra kick
• Olive oil: Keeps everything moist Use extra virgin for better flavor
• Feta cheese: Crumbled for tangy creaminess Use good quality feta stored in brine
• Fresh spinach: Provides a fresh herby base Select young tender leaves for best texture
• Sun dried tomatoes: Adds sweet and tangy flavor Choose tomatoes packed in oil for softer texture
• Garlic: Fresh minced garlic gives a big burst of flavor Pick cloves that are firm and heavy
• Red pepper flakes: Optional for a gentle heat Use sparingly unless you like it spicy

Step-by-Step Instructions

Prepare the Chicken:

Start by butterflying each chicken breast Slice horizontally but do not cut all the way through Open up each breast like a book and cover with plastic wrap Pound to one quarter inch thickness using a mallet or heavy pan This helps the chicken roll smoothly and cook evenly Season both sides evenly with salt black pepper garlic powder oregano and smoked paprika

Make the Filling:

Heat a tablespoon of olive oil in a large skillet over medium heat Add the minced garlic and sauté thirty seconds until you smell its aroma Toss in the chopped spinach and stir until completely wilted about one to two minutes Remove from the heat and fold in crumbled feta and chopped sun dried tomatoes Stir to combine for a cohesive filling

Fill and Roll:

Lay the chicken breasts flat on a clean work surface Spoon the spinach feta and tomato filling evenly near one short side of each breast Roll the chicken tightly around the filling working gently so you do not squeeze it out Secure each rollup with toothpicks or tie with kitchen twine to keep the filling inside

Sear the Chicken:

Warm two tablespoons olive oil in a large oven safe skillet over medium high heat Add the chicken rolls seam side down Sear two to three minutes per side until each surface is golden brown and develops a bit of crust

Bake the Chicken:

Preheat your oven to three seventy five degrees Fahrenheit with the rack in the middle Transfer the skillet with the browned chicken rolls to the oven Bake twenty to twenty five minutes until the chicken is cooked through and a thermometer inserted in the center reads one sixty five degrees Fahrenheit Let the rolls rest for five minutes before removing toothpicks and slicing

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Feta cheese is hands down my favorite This dish fills my kitchen with its briny aroma and always reminds me of big family dinners where everyone fought for the cheesiest slice

Storage Tips

Leftover rolled chicken keeps well in the fridge for up to three days Store in an airtight container and reheat gently in the oven or microwave to maintain moisture For longer storage wrap individual pieces tightly and keep in the freezer for up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

You can substitute goat cheese or cream cheese for the feta for a milder taste For a dairy free version try using a vegan cheese blend You can use roasted red peppers instead of sun dried tomatoes if you prefer a sweeter flavor Fresh kale makes a fine swap for spinach just chop and wilt it first

Serving Suggestions

This chicken is delicious served over orzo tossed with lemon and herbs A simple green salad with a citrus vinaigrette brightens up the plate For something cozy try garlic mashed potatoes to soak up the juices

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A Mediterranean Touch

This recipe draws inspiration from classic Mediterranean flavors like oregano feta and sun dried tomatoes These ingredients are staples in Greek and southern Italian cuisine and bring a bright sunny character even in the colder months It is a dish that feels special but does not demand complicated prep

Frequently Asked Questions

→ How do I ensure the chicken stays juicy?

Butterflying and pounding the chicken ensures even cooking while a quick sear locks in juices before baking. Letting it rest before slicing helps retain moisture.

→ Can I substitute the filling ingredients?

Yes, you can use goat cheese, Swiss chard, roasted peppers, or even fresh herbs for different flavor profiles. Just be sure to keep moisture levels balanced.

→ How can I prevent the filling from falling out?

Roll the chicken tightly and secure with toothpicks or kitchen twine. Sealing the edges as much as possible also helps contain the filling.

→ What side dishes complement this dish?

Light salads, roasted vegetables, lemon rice, or garlic mashed potatoes pair nicely with the flavors and textures of the stuffed chicken.

→ Is it possible to prepare in advance?

Yes, you can assemble the chicken rolls ahead of time and refrigerate them. When ready, bring to room temperature before baking for best results.