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and Sun-Dried Tomatoes Recipe

and Sun-Dried Tomatoes Recipe
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★★★★★

4.8 from 10 reviews

Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is a flavorful and elegant dish featuring tender chicken breasts stuffed with a savory mix of feta cheese, fresh spinach, and sun-dried tomatoes. This recipe combines Mediterranean-inspired ingredients with simple cooking techniques to create a juicy, aromatic main course perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

Chicken and Seasoning

  • 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 searing)

Filling

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

Instructions

  1. Prepare the Chicken: Butterfly each chicken breast by slicing it horizontally and open it like a book. Place the chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until it is about ¼-inch thick to ensure even cooking.
  2. Season the Chicken: Season both sides of the chicken with salt, black pepper, garlic powder, dried oregano, and smoked paprika to infuse the meat with flavor.
  3. Make the Filling: Heat 1 tablespoon of olive oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the chopped spinach and cook for 1-2 minutes until wilted. Remove from heat and stir in crumbled feta cheese and chopped sun-dried tomatoes. If desired, add red pepper flakes for a touch of heat.
  4. Fill and Roll: Divide the filling evenly among the chicken breasts, spreading it across the surface. Roll each chicken breast up tightly and secure with toothpicks or kitchen twine to prevent the filling from spilling out during cooking.
  5. Sear the Chicken: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Place the rolled chicken breasts seam-side down and sear for 2-3 minutes on each side until they develop a golden brown crust.
  6. Bake the Chicken: Preheat your oven to 375°F (190°C). Transfer the skillet with the seared chicken breasts into the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  7. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute. Remove toothpicks or twine, slice, and serve warm.

Notes

  • Butterflying and pounding the chicken breasts ensures even cooking and makes rolling easier.
  • Sun-dried tomatoes add a rich umami flavor; use oil-packed tomatoes for more moisture.
  • To keep the chicken rolls intact, secure them firmly with toothpicks or kitchen twine before searing.
  • Use an oven-safe skillet for easy transfer from stovetop to oven.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a spicier version, increase the red pepper flakes or add a pinch of cayenne pepper to the filling.

Nutrition

Keywords: rolled chicken, feta cheese chicken, spinach stuffed chicken, sun-dried tomato chicken, baked chicken breast, Mediterranean chicken recipe

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