Rolled Up Chicken With Feta, Spinach, And Sun Dried Tomatoes

Name: Rolled Up Chicken With Feta, Spinach, And Sun Dried Tomatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 600g (1.3lb) Chicken Breasts, boneless, skinless, butterflied to 1/4-inch thickness; 100g (3.5oz) Feta Cheese, crumbled; 150g (5oz) Baby Spinach, fresh; 80g (3oz) Sun-Dried Tomatoes, oil-packed, drained and chopped; 2 Cloves Garlic, minced; 1 tsp (5g) Lemon Zest; 1 tbsp (15ml) Lemon Juice, fresh; 2 tbsp (30ml) Olive Oil, divided; 1 tsp (5g) Salt, kosher; ½ tsp (2g) Pepper, black, freshly ground; 2 tbsp (15g) Pine Nuts, toasted; 5 Basil Leaves, fresh; 100g (3.5oz) Greek Yogurt, plain; 1 tsp (5ml) Olive Oil, for sauce; Pinch Smoked Paprika

Looking for a delicious and impressive chicken recipe that’s surprisingly easy to make? These Rolled Up Chicken breasts, bursting with the vibrant flavors of feta, spinach, and sun-dried tomatoes, are a guaranteed crowd-pleaser. This recipe combines tender chicken with a savory, tangy filling, creating a dish that’s both satisfying and healthy. Perfect for a weeknight dinner or a special occasion, this rolled chicken is a delightful way to elevate your cooking!

What You’ll Need: The Ingredient List

600g (1.3lb) Boneless, Skinless Chicken Breasts: We’re using chicken breasts as the base of this recipe. Butterflying them to 1/4-inch thickness ensures even cooking and makes them pliable for rolling. Opt for high-quality chicken for the best flavor and texture.
100g (3.5oz) Feta Cheese: Crumbled feta adds a salty, tangy, and creamy element to the filling. Look for a block of feta packed in brine for the most authentic flavor, and crumble it yourself for a fresher taste.
150g (5oz) Fresh Baby Spinach: Baby spinach provides a mild, slightly sweet flavor and a boost of nutrients. It wilts beautifully when mixed with garlic and lemon, creating a tender base for the other fillings.
80g (3oz) Sun-Dried Tomatoes (Oil-Packed): Sun-dried tomatoes deliver an intense, concentrated tomato flavor with a slightly chewy texture. Oil-packed sun-dried tomatoes are preferred as they are more moist and flavorful; be sure to drain them well before chopping.
2 Cloves Garlic: Minced garlic adds a pungent aroma and savory depth to the spinach filling. Freshly minced garlic is always best for maximum flavor.
1 tsp (5g) Lemon Zest: Lemon zest brightens the flavors and adds a fragrant citrus note. Use a microplane to zest the lemon, avoiding the bitter white pith.
1 tbsp (15ml) Fresh Lemon Juice: Freshly squeezed lemon juice provides acidity and balances the richness of the feta and sun-dried tomatoes.
2 tbsp (30ml) Extra-Virgin Olive Oil: Divided – Olive oil is used for both marinating the chicken and sautéing the spinach. Extra-virgin olive oil offers the best flavor and health benefits.
1 tsp (5g) Kosher Salt: Kosher salt enhances the flavors of all the ingredients.
½ tsp (2g) Freshly Ground Black Pepper: Freshly ground black pepper adds a subtle spice and complexity.
2 tbsp (15g) Pine Nuts: Toasted pine nuts provide a delightful crunch and nutty flavor as a garnish. Toasting them brings out their natural sweetness.
5 Fresh Basil Leaves: Whole basil leaves are used as a beautiful and aromatic garnish.
100g (3.5oz) Plain Greek Yogurt: Greek yogurt forms the base of a creamy, tangy sauce. Choose full-fat Greek yogurt for the richest flavor and texture.
1 tsp (5ml) Extra-Virgin Olive Oil: For the sauce – A drizzle of olive oil adds richness and smoothness to the yogurt sauce.
Pinch of Smoked Paprika: Smoked paprika adds a subtle smoky flavor and a beautiful reddish hue for visual appeal.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

Feta Cheese: Goat cheese or ricotta salata can be used as substitutes for feta, though they will have slightly different flavor profiles.
Sun-Dried Tomatoes: Roasted red peppers can offer a similar sweetness and texture, though they won’t have the same intense flavor.
Pine Nuts: Sliced almonds or chopped walnuts can be used in place of pine nuts for a similar crunch.

Let’s Roll: Detailed Step-by-Step Instructions

Prepare the Oven and Baking Sheet: Preheat your oven to 190°C (375°F). This ensures even cooking. Line a baking sheet with parchment paper. Parchment prevents sticking and makes cleanup a breeze.
Season the Chicken: Place each butterflied chicken breast on a clean surface. Drizzle with 1 tablespoon of olive oil, ensuring both sides are lightly coated. This helps with browning and adds flavor. Sprinkle generously with kosher salt and freshly ground black pepper, and gently pat the seasoning into the meat. Don’t be shy with the seasoning – chicken can handle it!
Wilt the Spinach: In a medium bowl, combine the fresh baby spinach, minced garlic, lemon zest, and a drizzle of the remaining 1 tablespoon of olive oil. Toss well to coat. Let this mixture sit for about 2 minutes. The residual heat from the garlic and the slight acidity of the lemon zest will gently wilt the spinach, making it easier to work with and releasing more flavor.
Assemble the Filling: Evenly distribute the wilted spinach mixture over each butterflied chicken piece, leaving a 1-cm (approximately ½ inch) border around the edges. This border is crucial for being able to roll the chicken tightly. Next, sprinkle the crumbled feta cheese and chopped sun-dried tomatoes over the spinach. Distribute them evenly for a consistent flavor in every bite.
Roll and Secure: Starting from the long side, roll each chicken breast tightly, like a jelly roll. The goal is to create a compact roll that holds the filling securely. As you roll, tuck the filling in to prevent it from spilling out. Once rolled, secure each roll with 2-3 toothpicks, spaced evenly along the length. This will keep the rolls intact during searing and baking.
Sear the Chicken Rolls: Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add 1 tablespoon of olive oil and let it shimmer. Carefully place the chicken rolls into the hot skillet, ensuring not to overcrowd the pan. Sear each roll for 2-3 minutes per side, until golden brown. Searing creates a beautiful crust and adds depth of flavor.
Bake to Perfection: Transfer the skillet (if oven-safe) directly into the preheated oven. If your skillet isn’t oven-safe, carefully transfer the seared chicken rolls to the prepared baking sheet. Bake for 18-20 minutes, or until the internal temperature reaches 74°C (165°F). Use a meat thermometer inserted into the thickest part of the roll to ensure it’s cooked through.
Prepare the Yogurt Sauce: While the chicken is baking, prepare the Greek yogurt sauce. In a small bowl, combine the plain Greek yogurt, 1 teaspoon of lemon juice, a pinch of salt, and a few drops of olive oil. Stir until smooth and creamy. Taste and adjust seasoning as needed.
Rest, Slice, and Serve: Remove the chicken rolls from the oven and let them rest for 5 minutes on a cutting board. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Discard the toothpicks. Slice each roll into 1-inch (2.5 cm) medallions.
Plate and Garnish: Arrange the sliced chicken medallions slightly overlapping on a plate. Drizzle the Greek yogurt sauce in a zig-zag pattern over the chicken. Scatter the toasted pine nuts around the plate for added texture and flavor. Place fresh basil leaves artistically for a pop of color and freshness. Finally, dust lightly with smoked paprika for a beautiful visual contrast.

Why Butterflying the Chicken Matters

Butterflying the chicken breast isn’t just about making it thinner; it’s about creating a larger surface area for the flavorful filling. This technique allows for a more even distribution of the feta, spinach, and sun-dried tomatoes, ensuring every bite is packed with deliciousness. It also helps the chicken roll up more tightly and cook more evenly.

The Sun-Dried Tomato Secret

Using oil-packed sun-dried tomatoes is key to this recipe. They are intensely flavorful and have a softer texture than dry-packed tomatoes. The oil they’re packed in also contributes to the overall richness of the dish. Be sure to drain them well to prevent the filling from becoming soggy.

The Role of Feta Cheese

Feta cheese isn’t just a salty addition; its tangy flavor profile perfectly complements the sweetness of the sun-dried tomatoes and the earthiness of the spinach. The crumbled texture also provides a delightful contrast to the smooth yogurt sauce. Using a good quality feta will elevate the entire dish.

Toasting Pine Nuts: A Flavor Boost

Don’t skip toasting the pine nuts! Toasting them brings out their natural sweetness and adds a wonderful nutty aroma to the dish. You can toast them in a dry skillet over medium heat for a few minutes, stirring frequently, until golden brown. Watch them carefully, as they burn easily.

Frequently Asked Questions

Can I use frozen spinach?

Yes, you can use frozen spinach, but be sure to thaw it completely and squeeze out all the excess water before using it. Otherwise, the filling will be too wet.

Can I make this ahead of time?

You can assemble the chicken rolls ahead of time and store them in the refrigerator for up to 24 hours. However, it’s best to sear and bake them just before serving for optimal flavor and texture.

What can I substitute for pine nuts?

If you don’t have pine nuts, you can substitute them with slivered almonds or chopped walnuts.

Enjoy Your Mediterranean Delight!

These Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes are a delightful and healthy meal that’s perfect for a weeknight dinner or a special occasion. The combination of flavors is simply irresistible! Don’t forget to save this recipe to your Pinterest board for easy access later.