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Rolled-Up Chicken With Feta, Spinach, And Sun-Dried Tomatoes

These rolled-up chicken breasts are stuffed with a flavorful blend of feta, fresh spinach, sun-dried tomatoes, and garlic, then seared and baked to golden perfection. A family-friendly, Mediterranean-inspired dish that’s elegant yet easy to prepare.
Calories:
Author: Sandra Myers

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil

For the Filling:

  • 1 cup crumbled feta cheese
  • 1 cup fresh spinach chopped
  • ½ cup sun-dried tomatoes chopped
  • 2 cloves garlic minced
  • ½ teaspoon red pepper flakes optional
  • 1 tablespoon olive oil

Instructions

  • Butterfly the chicken breasts by slicing them horizontally without cutting all the way through, then pound them to about ¼-inch thickness. Season both sides with salt, black pepper, garlic powder, oregano, and smoked paprika.
  • Heat 1 tablespoon olive oil in a pan over medium heat and sauté the minced garlic for 30 seconds. Add the chopped spinach and cook just until wilted, about 1–2 minutes. Remove from heat and stir in the crumbled feta, sun-dried tomatoes, and red pepper flakes if using.
  • Place the filling along one edge of each chicken breast, roll tightly, and secure with toothpicks or kitchen twine.
  • 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.
  • Preheat the oven to 375°F (190°C) and transfer the skillet with chicken to bake for 20–25 minutes, until the internal temperature reaches 165°F (75°C).
  • Let the chicken rest for 5 minutes before slicing and serving warm, revealing the colorful, cheesy filling.