Yields: 4 servings
Prep time: 20 minutes
Cook time: 30-35 minutes
Ingredients:
* Chicken:
* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* Filling:
* 1 tablespoon olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 5 ounces fresh spinach, roughly chopped
* 4 ounces feta cheese, crumbled
* 1/4 cup sun-dried tomatoes (oil-packed), drained and chopped (optional, but adds great flavor)
* 1/4 cup grated Parmesan cheese (optional)
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste
* Seasoning & Cooking:
* Olive oil or cooking spray
* Paprika (optional, for color)
* Fresh parsley, chopped (for garnish)
Instructions:
* Prepare the Chicken:
* Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness of about 1/4 to 1/2 inch. This helps them cook evenly and makes them easier to roll.
* Season the chicken breasts with salt and pepper.
* Make the Filling:
* Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute until fragrant.
* Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
* In a bowl, combine the cooked spinach mixture, crumbled feta cheese, chopped sun-dried tomatoes (if using), Parmesan cheese (if using), oregano, basil, salt, and pepper. Mix well.
* Assemble the Rolls:
* Lay each chicken breast flat on a clean surface.
* Spread an equal amount of the spinach and feta filling over each chicken breast, leaving a small border around the edges.
* Starting from one short end, carefully roll up each chicken breast tightly. Secure with toothpicks or kitchen twine.
* Cook the Chicken:
* Preheat your oven to 375°F (190°C).
* Lightly brush or spray a baking dish with olive oil or cooking spray.
* Place the chicken rolls seam-down in the baking dish.
* Brush the tops of the chicken rolls with a little olive oil and sprinkle with paprika (if using).
* Bake for 30-35 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. An instant-read thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
* Serve:
* Remove the toothpicks or kitchen twine from the chicken rolls.
* Garnish with fresh chopped parsley.
* Serve the spinach and feta stuffed chicken rolls hot with your favorite sides, such as roasted vegetables, rice, or a salad.