Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach leaves, washed and dried
- ½ cup crumbled feta cheese
- ½ cup sun-dried tomatoes, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Toothpicks or kitchen twine, for securing the rolls
Instructions
- Preheat the oven to 190°C (375°F).
- In a small bowl, combine the feta, sun-dried tomatoes, minced garlic, olive oil, and oregano. Stir to mix thoroughly.
- Place each chicken breast between two sheets of parchment paper and gently flatten to about 1 cm thickness using a meat mallet or rolling pin.
- Season both sides of the chicken with salt and black pepper.
- Lay a few spinach leaves on each flattened chicken breast. Spread the feta and sun-dried tomato mixture on top, leaving a small border around the edges.
- Roll each breast tightly, securing with toothpicks or kitchen twine to hold the filling inside.
- Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken rolls for 2–3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 75°C (165°F).
- Remove from the oven and allow the rolls to rest for 5 minutes. Slice into rounds and serve.
Notes
Ensure spinach is dry to prevent soggy rolls.
Toothpicks or kitchen twine help maintain the roll shape during cooking.
Customize the filling by adding roasted red peppers or cream cheese for variation.
- Prep Time: 15
- Cook Time: 30