Description
Delicious rolled chicken breasts stuffed with a flavorful filling of feta cheese, fresh spinach, and sun-dried tomatoes. The chicken is seared to golden perfection and then baked to juicy tenderness, making a perfect elegant yet simple meal for any occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Filling
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup sun-dried tomatoes, drained and chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tsp Italian seasoning or dried herbs (optional)
Other
- 2 tbsp olive oil for searing
- Fresh herbs like basil or parsley for garnish
Instructions
- Prepare the chicken: Preheat your oven to 375°F (190°C). Pound the chicken breasts with a meat mallet or rolling pin until they are of even thickness for uniform cooking. Grease or line a baking dish for later use.
- Make the filling: In a bowl, mix together crumbled feta cheese, chopped fresh spinach, chopped sun-dried tomatoes, olive oil, minced garlic, salt, pepper, and optional Italian seasoning to create a flavorful filling.
- Stuff and roll the chicken: Place a generous spoonful of the filling in the center of each chicken breast. Carefully roll the chicken tightly around the filling and secure the rolls with toothpicks if necessary to hold their shape during cooking.
- Sear the chicken: Heat olive oil in a skillet over medium heat. Once hot, add the chicken rolls and sear them for 2-3 minutes on each side until they develop a golden brown crust to lock in juices and add flavor.
- Bake: Transfer the seared chicken rolls to the prepared baking dish. Bake in the preheated oven for 20-25 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Serve: Allow the chicken to rest for a few minutes after baking. Remove toothpicks if used, slice the rolls, and garnish with fresh herbs like basil or parsley. Serve warm with your favorite side dishes.
Notes
- Use a meat thermometer to ensure chicken is fully cooked and safe to eat.
- Pounding the chicken breasts helps them cook evenly and makes rolling easier.
- Sun-dried tomatoes packed in oil add more flavor; if using dry-packed, consider rehydrating them beforehand.
- To prevent the rolls from unrolling during cooking, secure thoroughly with toothpicks or kitchen twine.
- Feel free to substitute spinach with kale or Swiss chard for a different leafy green option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
