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Craving something that stands out but won't take all night to make? This rolled chicken loaded with tangy feta, fresh spinach, and sun dried tomatoes nails it. I love serving this when I want dinner that's simple but also looks awesome—great for laid back weeknights or when friends pop over. That cheesy spinach inside makes it extra smooth and tasty, while those sun dried tomatoes add a bright perk.
The very first time I whipped up this chicken, it was for a buddy's birthday at my place. Everyone loved that gooey filling and juicy meat—now it's something folks request again and again.
Vibrant Ingredients
- Sun dried tomatoes: Bring sweet and tart accents Choose the kind in oil so they're nice and soft
- Fresh spinach: Adds a light, herby layer Best if you use tender baby leaves
- Feta cheese: Crumbly, sharp, and creamy Stick with feta packed in brine for max flavor
- Olive oil: Makes things juicy Go extra virgin if you can for peak taste
- Smoked paprika: Adds cozy smoke vibes Use Spanish style for even more punch
- Dried oregano: Earthy and bold Grab brightly colored oregano if you can sniff it through the bag
- Garlic powder: Laid back, mellow flavor Sprinkle a fine powder for even coverage
- Black pepper: Gives a peppery snap Fresh-cracked is best for zing
- Salt: Makes everything pop Try kosher—it sticks and seasons well
- Boneless skinless chicken breasts: Needed for wrapping Pick evenly sized pieces so they cook together
- Red pepper flakes: Totally optional for gentle heat Add more if you like it fiery
- Garlic: Chopped fresh for a flavor kick Grab cloves that feel sturdy and weighty
Simple Step Guide
- Bake Off
- Fire up your oven to 375 degrees F and move an oven rack to the center. Slide the browned chicken rolls in and bake for 20-25 minutes. When a thermometer reads 165 degrees F in the thickest part, you're set! Cool them 5 minutes, pull the toothpicks, and slice.
- Sear It Up
- Pour 2 tablespoons olive oil into a sturdy ovenproof pan over medium-high. Drop in your chicken rolls seam side down. Let them brown for about 2-3 minutes per side so they crisp up without burning.
- Stuff and Roll
- On a flat clean surface, set down your chicken. Pile the feta, spinach, and tomato filling along the short edge. Carefully roll each breast around its filling, then secure each with toothpicks or some kitchen string so nothing spills out.
- Mix the Filling
- In a big skillet set to medium, warm up 1 tablespoon olive oil. Cook the garlic until it smells amazing, around 30 seconds. Toss in spinach, stir till it wilts (just a couple minutes). Take the pan off the heat, mix in feta, and sun dried tomatoes and stir until it all comes together.
- Get the Chicken Ready
- Lay a chicken breast flat and cut it almost all the way through sideways, keeping one edge attached. Open it up like a book, cover in plastic, and smash it down till it’s about a quarter inch thick. This helps with rolling and makes sure it cooks even. Shake on salt, pepper, garlic powder, oregano, and smoked paprika both sides.
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Can’t beat feta for me. The second this hits the oven, the kitchen fills up with that briny, cheesy smell and I always think back to big family meals where everyone scrambled for the cheesiest bit.
Keeping It Fresh
Leftovers chill in the fridge up to three days. Pop them in a sealed container to keep them soft. Want to stash more for later? Wrap each piece snug, freeze, and they'll keep for two months. Let them thaw in the fridge overnight before you reheat.
Ingredient Swaps
No feta? Toss in some goat cheese or cream cheese if you want it milder. Dairy free? Vegan shreds are a nice swap. Not into sun dried tomatoes? Sliced roasted red peppers will sweeten things up. Kale can totally stand in for spinach—just chop it and cook it down first.
What to Eat With It
This chicken goes great on fluffy orzo with lemon and herbs, or set it next to a fresh green salad with tangy vinaigrette. On cozy nights I like serving it with mashed potatoes to mop up every bit of juice.
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A Lively Mediterranean Vibe
You get classic Mediterranean notes like zesty feta, sun dried tomatoes, and oregano here. These are total staples in Greek and southern Italian food, bringing sunny flavor you’ll crave all year. It feels fancy but you won’t get stressed making it.
Frequently Asked Questions
- → How do I keep the chicken moist?
Butterflying then flattening the chicken helps it cook more evenly, and a hot sear before baking keeps all the juices in. Let it rest after baking too—it really helps keep those juices from running out.
- → Are there easy swaps for the filling?
Goat cheese, roasted peppers, Swiss chard, or fresh herbs are fun alternatives. Just make sure nothing makes it too wet so the filling stays put.
- → What keeps the filling from escaping?
Just roll the chicken up really snug and use toothpicks or a bit of string to tie it tight. Press those ends in, too, if you can.
- → What should I serve alongside?
Try some lemony rice, a quick salad, roasted veggies, or creamy garlic mash—any of those go great with this meal.
- → Can I make this ahead?
You bet—roll up the stuffed chicken and chill it in the fridge. Pull it out and let it warm a bit before baking so it cooks nice and evenly.