Description
Rolled up chicken with feta spinach sun dried tomatoes brings together tender chicken breasts stuffed with creamy feta, fresh spinach, and tangy sun-dried tomatoes that you’ll roast until golden and juicy. Your dinner comes together in about 30 minutes with simple ingredients that deliver restaurant-quality flavor straight to your table.
Ingredients
Scale
Protein Base:
- 4 boneless chicken breasts
Filling:
- 1 cup feta cheese, crumbled
- 1 cup fresh spinach, chopped
- 0.5 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
Cooking and Seasoning:
- 1 tablespoon olive oil
- salt and pepper to taste
- toothpicks or kitchen twine for securing
Instructions
- Set your oven to 375°F (190°C) so it’s ready when you need it.
- Combine 1 cup crumbled feta cheese, 1 cup chopped fresh spinach, 1/2 cup chopped sun-dried tomatoes, and 2 minced garlic cloves in a bowl.
- Pat your 4 boneless chicken breasts dry, then season each one with salt and pepper on both sides.
- Lay a chicken breast flat and spread about 1/4 of your filling down the center of each breast.
- Roll each breast tightly from one end to the other, then secure it with toothpicks or kitchen twine so the filling stays put.
- Pour 1 tablespoon olive oil into a skillet and heat it over medium heat for about 1 minute until shimmering.
- Place your rolled chicken in the hot skillet and sear each side for 3-4 minutes total until the exterior turns golden brown.
- Transfer the seared rolls to a baking dish and slide them into your preheated 375°F (190°C) oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Take the dish from the oven and let your rolls rest for 5 minutes so the juices redistribute throughout the meat.
- Remove the toothpicks or twine carefully before plating your finished chicken.
Notes
- Pound your chicken breasts to an even thickness before filling them, which helps them cook uniformly and makes rolling easier without tearing the meat.
- Don’t overstuff the rolls because too much filling will squeeze out during cooking and prevent proper browning on the seams.
- Searing the chicken in the pan first creates a golden crust that keeps the inside moist while baking, so don’t skip this step even though it adds a few minutes.
- Let the chicken rest for at least 5 minutes after baking so the juices redistribute throughout the meat, making each bite more tender and flavorful rather than dry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 90 mg