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Want a meal that's eye-catching and packs serious taste? Try this chicken rolled up with creamy feta, spinach, and punchy sun dried tomatoes. It's my go-to for nights when I don't want to fuss too much but still want something that looks fancy. The filling is rich and cheesy, and those tomatoes give you a bright, tangy kick with every forkful.
The first time I tried this was at my friend's birthday dinner at home Everybody loved the gooey center and juicy chicken so much, folks kept asking for it again and again
Tasty Ingredients
- Sun dried tomatoes: Sweet and tangy, especially if packed in oil for a soft bite
- Black pepper: Mild heat is best when it's freshly cracked
- Red pepper flakes: Only add these if you want it spicy, just sprinkle to your taste
- Feta cheese: Tangy and creamy Choose crumbled feta that comes in brine for best flavor
- Dried oregano: Gives a herby pop Make sure yours smells strong and looks bright green
- Smoked paprika: Spanish ones are especially nice for a smoky punch
- Salt: Makes the flavors pop Go for kosher if you can
- Boneless skinless chicken breasts: Pick ones that are even so they'll cook the same and roll up nicely
- Fresh spinach: Go for young baby leaves for a softer bite and fresh taste
- Olive oil: Extra virgin is best for its flavor and to keep things juicy
- Garlic powder: Use fine powder to help everything season evenly
- Garlic: Freshly minced gives off that signature strong garlic hit Use plump, firm cloves for max flavor
Easy Step-by-Step Directions
- Bake the Chicken
- Put your oven on at three seventy five Fahrenheit and set the rack in the middle. After you brown the chicken rolls, move the whole skillet to the oven and cook twenty to twenty five minutes till a thermometer in the thickest part says one sixty five. Let them chill for five minutes, then pull out the toothpicks and slice up.
- Sear the Chicken
- Heat up two spoons of olive oil in a big oven safe pan over medium high. Lay the chicken rolls with the seam facing down and brown them two to three minutes per side so each roll gets a good crust.
- Fill and Roll
- Place the chicken flat on a clean surface. Pile the spinach feta and tomato mix near one short end. Roll up tightly starting from that end. Don’t squeeze the fillings out. Hold them together with toothpicks or a little kitchen twine.
- Make the Filling
- Add chopped garlic to a tablespoon of olive oil in a pan over medium. Stir for about thirty seconds until it smells amazing. Toss in the spinach and cook till wilted, just one or two minutes. Pull off the heat, then mix in the feta and chopped sun dried tomatoes. Stir so it all sticks together.
- Prepare the Chicken
- Laying your hand flat on top, slice each chicken breast almost all the way through, keeping the sides attached. Open it up like a book, cover with plastic, and use a mallet or heavy pan to gently pound till about a quarter inch thick. Season both sides with salt, black pepper, garlic powder, oregano, and smoked paprika.
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Can’t beat feta cheese for me. The smell when it bakes takes me home to those big family nights, everyone in line fighting for the cheesiest slice at the table
How to Store
Keep extra chicken rolls in a sealed container in the fridge for up to three days. Gently warm leftovers in the oven or microwave so they don’t dry out. Freezing works too—each roll should be wrapped up snug and can last two months in there. Just thaw in the fridge overnight before reheating.
Swaps and Substitutes
Goat cheese or cream cheese works instead of feta for something milder. If you need a dairy free option, grab a vegan cheese blend. Sweet roasted red peppers can easily replace sun dried tomatoes. No spinach? Wilted fresh kale is a solid backup.
How To Serve It
Try these chicken rolls on lemony orzo loaded with herbs. A zippy green salad with citrus dressing freshens up your plate. On chilly nights, go for garlic mashed potatoes to soak up all the tasty juices.
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Sunny Mediterranean Vibes
You get those bright Mediterranean flavors from oregano, sun dried tomatoes, and feta. Those ingredients are big in Greek and southern Italian kitchens and they bring lots of cheer even in winter. It’s great because it tastes special but doesn’t take any special skills.
Frequently Asked Questions
- → How do I ensure the chicken stays juicy?
Pound your chicken so it's nice and even. A quick pan-sear before baking helps trap those juices inside. If you let it chill for a few minutes after baking before cutting, it'll stay super moist.
- → Can I substitute the filling ingredients?
Absolutely! Try goat cheese for tang, swap in chard, or toss in roasted peppers or your favorite fresh herbs. Just watch so your stuffing's not too wet.
- → How can I prevent the filling from falling out?
Make sure to roll the chicken up tightly and stick in toothpicks or tie with kitchen string. Pinch the ends closed as much as you can to keep everything tucked inside.
- → What side dishes complement this dish?
Light salad, garlicky mashed potatoes, veggie roast, or some lemony rice all work great with this stuffed chicken.
- → Is it possible to prepare in advance?
You bet! You can prep the rolls earlier and leave them in the fridge. Just let them warm up to room temp before tossing them in the oven when you're ready to cook.