Chicken breasts filled with spinach, feta, herbs, rolled and baked for a Mediterranean-style meal.
# What You’ll Need:
→ 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)
09 - 1 tbsp fresh parsley, chopped
10 - 1 tbsp olive oil
→ Coating and Baking
11 - 2 tbsp olive oil, for searing
12 - 1 tsp dried oregano
13 - Juice of 1/2 lemon
# Method:
01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Place chicken breasts between parchment paper sheets and gently pound with a meat mallet to an even 1/2-inch thickness. Season both sides evenly with salt and pepper.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until softened. Add chopped spinach and cook, stirring, until wilted, approximately 2 minutes. Remove from heat and cool slightly.
04 - In a mixing bowl, thoroughly combine the cooked spinach mixture with crumbled feta, dill, and parsley.
05 - Lay each chicken breast flat and spread one-quarter of the filling along one edge. Roll the breast tightly around the filling and secure using toothpicks or kitchen twine.
06 - Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed chicken rolls for 2 to 3 minutes per side until golden brown.
07 - Sprinkle dried oregano over the rolls and drizzle with lemon juice. Transfer the skillet to the oven and bake for 18 to 22 minutes until the internal temperature reaches 165°F (74°C).
08 - Remove toothpicks or twine before serving. Slice rolls if desired.
