Spinach and Feta Chicken Rolls

This Mediterranean-inspired stuffed chicken has become my weeknight dinner hero, combining juicy chicken breasts with a savory filling that makes ordinary chicken extraordinary. The contrast between the tender meat and the flavorful spinach-feta mixture creates a restaurant-quality dish right in your home kitchen.

I first created this recipe when trying to impress my in-laws during their first visit to our home. The empty plates and requests for seconds told me everything I needed to know. Now it's our go-to dish when we want something special without spending hours in the kitchen.

Ingredients

• Boneless skinless chicken breasts: Look for even-sized pieces around 6-8 ounces each for consistent cooking. The quality of your chicken makes a huge difference.
• Fresh spinach: Fresh works better than frozen here because it maintains better texture and flavor. Choose bright, crisp leaves.
• Feta cheese: Traditional Greek feta made from sheep's milk offers the most authentic flavor, but any good quality feta works beautifully.
• Sun-dried tomatoes: These concentrated flavor bombs add wonderful umami and sweetness. Opt for oil-packed varieties for the richest flavor.
• Onion and garlic: The aromatic foundation that ties everything together. Fresh garlic is non-negotiable here.
• Olive oil: A good quality extra virgin olive oil enhances the Mediterranean flavors.
• Salt and pepper: Kosher salt and freshly ground black pepper allow you to control seasoning perfectly.
• Toothpicks: Not an ingredient but essential for keeping everything together during baking.

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Step-by-Step Instructions

Preheat the Oven:

Set your oven to exactly 375°F. This temperature is perfect for cooking chicken through while keeping it juicy. Use an oven thermometer if you suspect your oven runs hot or cold. Allow at least 10 minutes for proper preheating.

Create the Filling Base:

Heat a tablespoon of olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add the finely chopped onion and cook for about 3-4 minutes until it becomes translucent and soft. Add the minced garlic during the last 30 seconds to prevent burning. The aroma will tell you when everything is perfectly cooked.

Wilt the Spinach:

Add the chopped spinach to the onion-garlic mixture. It will look like a mountain at first but will quickly cook down. Stir frequently for about 2-3 minutes until the spinach has completely wilted but still maintains its bright green color. Remove from heat immediately to prevent overcooking.

Combine the Filling:

Transfer the cooked spinach mixture to a mixing bowl and allow it to cool for 5 minutes. Add the crumbled feta cheese and chopped sun-dried tomatoes. The residual heat will slightly soften the feta without melting it completely. Season with salt and pepper thoughtfully. Remember that feta is already salty, so go easy on the added salt.

Prepare the Chicken:

Place each chicken breast on a cutting board and butterfly by slicing horizontally through the thickest part, stopping just before cutting all the way through. Open like a book. Cover with plastic wrap and gently pound to an even 1/4-inch thickness using a meat mallet or heavy skillet. Even thickness ensures consistent cooking.

Stuff and Roll:

Divide the spinach-feta mixture equally among the four flattened chicken breasts, placing it in the center. Carefully roll each chicken breast starting from the narrow end, tucking in the sides as you go to keep the filling secure. Insert toothpicks horizontally through the seam to hold everything together during baking.

Bake to Perfection:

Place the stuffed chicken rolls seam-side down in a lightly oiled baking dish. This prevents them from unrolling during cooking. Bake uncovered in your preheated oven for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.

Rest and Serve:

Allow the chicken to rest for 5 minutes before removing the toothpicks. This resting period lets the juices redistribute throughout the meat, ensuring maximum juiciness. Slice each roll on a diagonal to showcase the beautiful spiral of filling inside.

The sun-dried tomatoes are my secret weapon in this recipe. Their intense sweetness balances the tangy feta perfectly and adds a wonderful depth that fresh tomatoes simply can't match. My grandmother always said good cooking is about finding balance, and this ingredient truly brings everything into harmony.

Make-Ahead Options

This dish is perfect for meal prepping. You can stuff and roll the chicken up to 24 hours before cooking. Simply cover tightly with plastic wrap and refrigerate. When ready to cook, allow the chicken to sit at room temperature for 15 minutes before baking. This ensures even cooking and reduces the overall baking time. The cooled, cooked chicken rolls also freeze beautifully for up to 3 months. Simply thaw overnight in the refrigerator and reheat covered at 325°F until warmed through.

Easy Variations

While the spinach-feta-sundried tomato combination is classic, this recipe welcomes creative variations. Try substituting roasted red peppers for the sun-dried tomatoes for a slightly sweeter profile. Goat cheese works wonderfully in place of feta for a creamier filling. For an herbal boost, add fresh chopped basil or dill to the filling mixture. You could also incorporate toasted pine nuts for a delightful textural contrast. The technique remains the same regardless of which flavor combination you choose.

Serving Suggestions

These stuffed chicken rolls pair beautifully with simple sides that complement without competing. A light lemon orzo pasta makes an excellent accompaniment. Roasted asparagus or a medley of Mediterranean vegetables like zucchini, eggplant, and bell peppers works wonderfully. For a lighter option, serve alongside a crisp Greek salad with cucumber, tomatoes, olives, and a simple olive oil dressing. A glass of chilled Pinot Grigio or light Sauvignon Blanc completes the meal perfectly.

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Troubleshooting Tips

If your chicken rolls are unraveling during baking, you may need more toothpicks or to secure them more tightly. Ensure the seam side stays down during baking. If the filling seems too watery, make sure you've thoroughly cooled the spinach mixture before adding the cheese. Excess moisture can be eliminated by pressing the wilted spinach against the side of the pan with a spoon. For chicken that's browning too quickly on the outside but remains undercooked inside, lower your oven temperature to 350°F and cover loosely with foil for the remaining cooking time.

Frequently Asked Questions

→ How do I ensure the filling stays inside the chicken during baking?

Use toothpicks to secure the chicken rolls tightly, and place them seam-side down in the baking dish to prevent the filling from escaping.

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw and squeeze out excess water before combining it with the other ingredients for the filling.

→ What sides pair well with this dish?

Pair these chicken rolls with roasted vegetables, steamed rice, mashed potatoes, or a fresh salad for a complete and balanced meal.

→ Can I prepare the chicken rolls ahead of time?

Yes, you can prepare the rolls a few hours ahead, refrigerate them, and bake when ready. Ensure they are at room temperature before baking.

→ How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) for safe consumption.