Effortless Chicken Feta Spinach (Print Version)
# Ingredients:
→ Chicken
01 -
2 tablespoons olive oil
02 -
1 teaspoon smoked paprika
03 -
1 teaspoon dried oregano
04 -
1 teaspoon garlic powder
05 -
0.5 teaspoon freshly ground black pepper
06 -
1 teaspoon fine salt
07 -
4 boneless, skinless chicken breasts
→ Filling
08 -
1 tablespoon olive oil
09 -
0.5 teaspoon red pepper flakes
10 -
2 cloves garlic, minced
11 -
0.5 cup sun-dried tomatoes, chopped
12 -
1 cup fresh spinach, chopped
13 -
1 cup crumbled feta cheese
# Instructions:
01 -
Let your chicken chill out for five minutes so the juices settle, then take out the toothpicks and cut it up to serve.
02 -
Set your oven to 190°C. Pop the skillet in and cook for about 20 to 25 minutes. If you've got a thermometer, aim for 75°C inside the chicken.
03 -
Pour 2 tablespoons olive oil into a big skillet that can go in the oven. Put it on medium-high and get your chicken rolls nice and golden—about 2 to 3 minutes per side.
04 -
Spoon the mix onto each chicken breast. Roll them up firmly and keep everything together with toothpicks or some kitchen string.
05 -
Warm up a tablespoon of olive oil in a pan at medium heat. Toss in the garlic for a half-minute till you smell it, add the chopped spinach, and stir till it shrinks down, about a minute or two. Pull off the heat and stir in feta and sundried tomatoes. Like it spicy? Throw in the red pepper flakes.
06 -
Sprinkle both sides of the chicken with salt, pepper, garlic powder, dried oregano, and smoked paprika. Rub them in.
07 -
Slice open (butterfly) each chicken breast and lightly pound them flat to about a half-centimeter thick. That way they'll be easier to roll.
# Notes:
01 -
Flatten your chicken evenly—it's key for cooking it right.
02 -
A meat thermometer is super handy to check if your chicken's cooked through.