Rolled Up Chicken Feta Spinach (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon fine salt
03 -
0.5 teaspoon freshly ground 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 -
0.5 cup sun-dried tomatoes, chopped
11 -
2 cloves garlic, minced
12 -
0.5 teaspoon red pepper flakes
13 -
1 tablespoon olive oil
# Instructions:
01 -
Butterfly each chicken breast and gently pound to 0.5 cm thickness to facilitate rolling.
02 -
Season both sides of the chicken breasts with salt, black pepper, garlic powder, dried oregano, and smoked paprika.
03 -
Heat 1 tablespoon olive oil in a pan over medium heat. Sauté minced garlic for 30 seconds until fragrant, then add chopped spinach. Cook until wilted, approximately 1–2 minutes. Remove from heat and mix in crumbled feta cheese and chopped sun-dried tomatoes. Incorporate red pepper flakes if desired.
04 -
Evenly distribute the prepared filling onto each chicken breast. Roll up each breast tightly and secure with toothpicks or kitchen twine.
05 -
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken rolls for 2 to 3 minutes on each side until golden brown.
06 -
Preheat oven to 190°C. Transfer skillet to the oven and bake for 20–25 minutes, or until the internal temperature of the chicken reaches 75°C.
07 -
Allow chicken to rest for 5 minutes before removing the toothpicks and slicing for serving.
# Notes:
01 -
Ensure chicken is flattened evenly to prevent uneven cooking.
02 -
A meat thermometer is recommended to verify doneness.