Save The first time I made these stuffed chicken rolls, I was trying to impress someone who'd just moved to the neighborhood—a woman from Athens who'd mentioned offhandedly that she missed real Greek food. I found myself in the kitchen on a Thursday evening, nervous and a bit lost, until I discovered that pounding chicken flat and rolling it with spinach and feta could somehow feel both simple and elegant. That dinner changed something: she became one of my closest friends, and this dish became our shorthand for "let's celebrate."
I remember my sister arriving unannounced on a Tuesday, and I had exactly these ingredients in my fridge. The smell of spinach and garlic hitting hot oil, then watching her face when she bit into that first roll and the filling stayed intact—those small, unhurried moments matter more than fancy plating ever could.
Ingredients
- Boneless, skinless chicken breasts: Four breasts around 170g each give you room to pound without tearing, and they cook evenly—thinner pieces dry out, thicker ones stay raw inside.
- Baby spinach: It wilts down dramatically, so don't be shocked by the volume; chopped spinach squeezes out water better than whole leaves.
- Feta cheese: Crumble it yourself if you can; pre-crumbled tends to be drier and sometimes dusted with anti-caking agents that change the texture.
- Red onion: The sharp bite mellows as it cooks and pairs beautifully with feta's saltiness.
- Fresh garlic: Two cloves minced feels like nothing until it hits hot oil, then your kitchen transforms.
- Fresh dill and parsley: Fresh herbs are worth the hunt here; dried dill works in a pinch but tastes like straw compared to the real thing.
- Olive oil: Use a good one for flavor, but save your expensive stuff for finishing—cooking heat destroys nuance anyway.
- Dried oregano: Added just before baking so it doesn't burn; this is your Greek signature note.
- Lemon juice: Squeeze it fresh—bottled can taste plastic-y and misses the brightness.
Instructions
- Preheat and prepare:
- Get your oven to 200°C while you work; having it ready means you won't scramble at the end. Arrange two sheets of parchment or plastic wrap on your counter.
- Pound the chicken:
- Place each breast between the sheets and use a meat mallet's flat side with firm, even strokes—you're looking for an even 1cm thickness so everything cooks together. Don't go wild or you'll shred the meat.
- Make the filling:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Toss in your finely chopped red onion and let it soften for two minutes until the edges turn translucent and smell sweet. Add minced garlic and let it wake up the pan for a few seconds, then tumble in your chopped spinach.
- Wilt and cool:
- Stir the spinach for about two minutes until it's completely wilted and any water has mostly evaporated—don't skip this step or your filling will make the chicken soggy. Slide everything onto a plate to cool slightly.
- Combine filling:
- Once cool enough to touch, mix the spinach with crumbled feta, fresh dill, and parsley in a bowl. Taste it and adjust seasoning; this mixture should be bold since it's going inside bland chicken.
- Roll and secure:
- Lay each pounded breast flat on your cutting board. Spread about a quarter of the filling along one long edge, leaving a little space from the ends, then roll it up tightly like you're making a burrito. Secure with toothpicks or kitchen twine so it doesn't unroll during cooking.
- Sear the rolls:
- Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat until it shimmers. Carefully place the rolls in the pan and let them sit for 2-3 minutes without moving—you want that golden-brown crust. Flip and sear the other side until golden all around.
- Season and transfer:
- Sprinkle dried oregano over the rolls, squeeze fresh lemon juice on top, then slide the whole skillet into your preheated oven. The residual heat plus the oven will cook through the chicken gently.
- Bake until done:
- Bake for 18-22 minutes until an instant-read thermometer inserted into the thickest part reads 74°C. The exact time depends on how thick your rolls are.
- Rest and serve:
- Pull from the oven and let sit for a minute. Remove toothpicks or twine, slice if you like the presentation, and serve while everything's still warm.
Save What I love most is watching people's faces when they realize the chicken stayed whole and the inside is this perfect Mediterranean garden of spinach and cheese. That moment when something looks complicated but tastes like you knew exactly what you were doing—that's when food becomes more than fuel.
Variations and Substitutions
Kale and Swiss chard swap in beautifully for spinach if you want more texture or have what's on hand; both hold their shape better during cooking. Sun-dried tomatoes add tang and richness, or pine nuts bring a buttery crunch that transforms the whole thing. I've even tried adding a thin slice of prosciutto before rolling, which sounds excessive but isn't.
What to Serve Alongside
These rolls sing next to roasted potatoes tossed with lemon and oregano, or a bright Greek salad with tomatoes and cucumber. A dollop of tzatziki on the side brings cool, creamy contrast that lets the chicken shine. A crisp white wine like Assyrtiko cuts through the richness and makes the whole meal feel effortless.
The Reality of Timing
From the moment you start chopping to the moment you plate is roughly 50 minutes, though the actual hands-on work is maybe 20 minutes of that. The rest is waiting for things to cook, which is prime time to set a table or pour a glass of wine and breathe. Don't rush the searing step—those few golden minutes make the difference between bland and memorable.
- Make the filling up to a day ahead and store it covered in the fridge to save yourself time on the day.
- If your skillet isn't ovenproof, sear in any skillet then transfer to a baking dish before finishing in the oven.
- Leftovers reheat gently in a 160°C oven for about 10 minutes without drying out.
Save These rolls have fed friends, impressed skeptics, and somehow become my answer to "what should we make?" on countless evenings. That's the real measure of a recipe worth keeping.
Recipe Q&A
- → How do I prepare the spinach filling?
Sauté chopped onions and garlic in olive oil until soft, add spinach until wilted, then mix with crumbled feta, dill, and parsley to create a flavorful filling.
- → What is the best way to roll the chicken breasts?
Lay the pounded chicken breast flat, spread the filling along one edge, then tightly roll and secure with toothpicks or kitchen twine to hold during cooking.
- → How long should the chicken rolls be baked?
After searing, bake the rolls in a preheated oven at 200°C (400°F) for 18-22 minutes, until the internal temperature reaches 74°C (165°F).
- → Can I substitute other greens for spinach?
Yes, kale or Swiss chard make great alternatives and provide a similar texture and flavor profile in the filling.
- → What sides complement these chicken rolls well?
Serve with roasted potatoes, a fresh Greek salad, or a side of tzatziki for a balanced and flavorful meal.
- → Is this dish suitable for gluten-free diets?
Yes, it naturally contains no gluten, but check the feta cheese packaging to ensure no gluten traces if sensitive.