Description
This Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes offers a flavorful and elegant meal combining tender chicken breasts with a savory filling of feta cheese, spinach, and sun-dried tomatoes, perfect for a delightful dinner.
Ingredients
Units
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
Filling
- 1 cup crumbled feta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
Instructions
- Prepare the Chicken Butterfly the chicken breasts and pound them to ¼-inch thickness for easy rolling.
- Season Season both sides with salt, black pepper, garlic powder, oregano, and paprika.
- Make the Filling 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.
- Fill and Roll Divide the filling evenly among the chicken breasts. Roll up the chicken tightly and secure with toothpicks or kitchen twine.
- Sear the Chicken 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.
- Bake the Chicken Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing.
Notes
- Use toothpicks or kitchen twine to secure the chicken rolls tightly for even cooking.
- Letting the chicken rest for 5 minutes before slicing helps retain juices.
- Adjust red pepper flakes quantity or omit for milder filling.
