Spinach Feta Chicken Roll-Ups (Print)

Tender chicken breasts rolled with spinach, feta, and herbs, baked to a flavorful Mediterranean finish.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Filling

04 - 5 oz baby spinach, chopped
05 - 4 oz crumbled feta cheese
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
09 - 1 tbsp fresh parsley, chopped
10 - 1 tbsp olive oil

→ Coating and Baking

11 - 2 tbsp olive oil
12 - 1 tsp dried oregano
13 - Juice of 1/2 lemon

# Directions:

01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Place chicken breasts between parchment paper or plastic wrap and pound gently to an even 1/2-inch thickness. Season each side with salt and pepper.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion and garlic for 2 minutes until softened. Add chopped spinach and cook for another 2 minutes until wilted. Remove from heat and allow to cool slightly.
04 - Mix the cooled spinach mixture with crumbled feta, dill, and parsley until evenly combined.
05 - Lay each chicken breast flat and spread one-quarter of the spinach-feta filling along one edge. Roll tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Sear each stuffed chicken roll for 2 to 3 minutes per side until golden brown.
07 - Sprinkle dried oregano over the roulades and drizzle with juice from half a lemon.
08 - Transfer the skillet to the preheated oven and bake for 18 to 22 minutes until the internal temperature reaches 165°F (74°C).
09 - Remove toothpicks or twine carefully before serving. Optionally slice roulades for presentation.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but the actual work is just pounding, rolling, and letting the oven do the rest.
  • The filling stays put if you don't overfill, and every slice reveals that pretty green and white spiral.
  • Leftovers slice cold for lunch the next day and still taste bright and herby.
02 -
  • Pounding the chicken to an even thickness is non-negotiable, because thick spots take forever to cook and thin spots dry out by the time the center is done.
  • Let the spinach mixture cool before you mix in the feta, or the cheese will melt into a puddle instead of staying in nice crumbles throughout the filling.
  • Use an instant-read thermometer to check doneness, because cutting into a roll to check releases all the good juices onto the cutting board.
03 -
  • If your chicken breasts are huge, slice them in half horizontally before pounding so you end up with thinner, more manageable cutlets that roll easily.
  • Sear the rolls seam-side down first so the heat helps seal the edge, then you can flip them without worrying about the filling spilling out.
  • Let the rolls rest for five minutes after baking so the juices redistribute, and they'll slice cleanly without flooding the plate.
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