Description
Tender chicken breasts stuffed with Mediterranean feta cheese, fresh spinach, and sun-dried tomatoes, then seared and baked to golden perfection. This elegant yet easy recipe delivers restaurant-quality results perfect for weeknight dinners or special occasions.
Ingredients
4 boneless, skinless chicken breasts (6–8 oz each)
6 oz feta cheese, crumbled
2 cups fresh spinach, chopped
½ cup sun-dried tomatoes, chopped (oil-packed, drained)
3 cloves garlic, minced
1 tsp dried oregano
½ tsp black pepper
2 tbsp olive oil
1 tsp paprika
½ tsp sea salt
Fresh basil for garnish (optional)
Toothpicks or kitchen twine
Instructions
1. Remove chicken from refrigerator and let sit 15 minutes to reach room temperature.
2. Place each chicken breast between plastic wrap and pound to ½-inch even thickness using a meat mallet.
3. Pat chicken completely dry with paper towels and season both sides with salt, pepper, and paprika.
4. In a small bowl, combine chopped spinach, crumbled feta, sun-dried tomatoes, minced garlic, and oregano.
5. Lay flattened chicken breasts on work surface and spread ¼ cup filling on each, leaving ½-inch border.
6. Starting from narrow end, tightly roll each breast around filling and secure with toothpicks or kitchen twine.
7. Preheat oven to 375°F and heat olive oil in oven-safe skillet over medium-high heat.
8. Place rolls seam-side down in hot skillet and sear 2-3 minutes per side until golden brown on all sides.
9. Transfer skillet to preheated oven and roast 15-20 minutes until internal temperature reaches 165°F.
10. Remove from oven, tent with foil, and let rest 5-7 minutes before slicing.
11. Remove toothpicks or twine, slice into ½-inch medallions, and serve garnished with fresh basil.
Notes
Pound chicken to even thickness for uniform cooking throughout.
Don’t overstuff—use only ¼ cup filling per breast to prevent spillage.
Use an instant-read thermometer to ensure chicken reaches exactly 165°F internal temperature.
Resting the chicken for 5-7 minutes allows juices to redistribute for maximum moisture.
Substitute turkey cutlets or thin pork chops for variety while using same technique.
Make ahead by assembling rolls up to 24 hours in advance and refrigerating until ready to cook.
Store leftovers in airtight container in refrigerator for up to 4 days.
Freeze cooked rolls for up to 3 months wrapped tightly in plastic wrap and foil.
Reheat in covered baking dish at 325°F with 2 tablespoons broth for 15-20 minutes.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 3
- Sodium: 620
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 48
- Cholesterol: 135
Keywords: stuffed chicken rolls, feta chicken, spinach stuffed chicken, mediterranean chicken, easy chicken recipe