THE BEST RECIPE For Rolled Chicken with Feta & Spinach
So, Let’s Talk Rolled Chicken Stuffed with Feta & Spinach
Okay, I’ve got to say—if I had a pound for every time someone asked for this recipe after a dinner at mine, I’d probably have enough to buy, well, a lot of chicken (cheeky, I know). There’s something cozy about rolled chicken, maybe it’s the way it looks all fancy when it comes out of the oven (even if I’ve just spent twenty minutes wrestling with cling film and muttering under my breath). I first made this dish by accident, actually—ran out of cheddar, found feta lurking in the back of the fridge, and the rest is family legend. Anyway, if you’re up for a bit of kitchen creativity (and a delicious result), let’s get to the good bits.
Why You’ll Totally Love This
I pull out this rolled chicken and feta thing when I’ve got people to impress but I’m secretly exhausted. My partner says it tastes like summer holidays in Greece—which is weird, because we’ve never been. But there’s something fresh here, and the spinach makes me feel like I’m being healthy (even on days when I blatantly skip the gym). The best part? My kids actually eat spinach without a standoff—no bribes necessary. I used to dread chicken breast because it dries out, but with this stuffing? Dryness be gone. Oh, and if you’re anything like me, rolling the chicken is basically like therapeutic playdough. Just maybe don’t wear white, kay?
Here’s What You’ll Need
- 4 boneless, skinless chicken breasts (I sometimes use thighs because, well, they’re juicier. But breasts look prettier rolled up—just saying.)
- 100g feta cheese, crumbled (Greek feta is classic but honestly, supermarket own-brand works too. Halloumi’s also fun for a chewy change, though it’s salty as heck.)
- 2 big handfuls of baby spinach (fresh is ideal, but in a rush, I’ve used the frozen stuff—thaw and squeeze out the water really well!)
- 1 small clove garlic, minced
- Zest from half a lemon (skip if you’re out but I kind of love it)
- 1 tablespoon olive oil (or a knob of butter, I’m not the food police)
- Salt and pepper to taste
- Paprika or smoked paprika—just a little, for color and a whiff of flair
- Toothpicks or a bit of kitchen string (my grandma used actual sewing thread once, and it… worked, but maybe don’t?)
This Is How I Do It
- Bash the chicken: Cut a slit (not all the way through!) along one side of each chicken breast so you can open it like a book. Lay it between two bits of cling film or in a clean food bag; whack it gently with a rolling pin or whatever isn’t breakable until it’s about 1cm thick. Don’t stress if it looks uneven. It always looks weird right now.
- Mix the stuffing: In a bowl, combine feta, spinach, garlic, and lemon zest. Add a little pepper. Give it a good squish together—this is where I usually sneak a taste and adjust the seasoning.
- Fill ‘em up: Plop a spoonful of the cheesy, green mixture onto one end of each flattened chicken piece. Roll them up (just like rolling a sleeping bag—awkward and slightly messy). Secure with toothpicks (or thread… see above, but don’t eat the string).
- Season + sear: Rub each rolled chicken parcel with olive oil, a pinch of salt, plenty of pepper, and paprika. Sometimes I get lazy and just use a shop-bought mix. Heat a frying pan on medium-high, sear the outside until golden (about 2 mins per side). Should smell amazing. Don’t worry if a bit of filling escapes; it’s rustic, okay?
- Bake: Pop them in an ovenproof dish, then bake at 200°C (about 400°F) for 20-25 minutes, depending on the size. I usually poke one to check it’s cooked through. Chicken should be properly hot and no pink inside.
- Rest and serve: Let them rest 5 minutes before slicing—trust me, the juices stay put that way. On second thought, if you’re starving, just go for it!
Random Notes from My Kitchen (A.K.A. Learning the Hard Way)
- Feta can get salty—if yours seems too sharp, toss in a spoonful of ricotta to mellow it out. I learned this after a batch made everyone run for water.
- If using frozen spinach, really squeeze it dry or your filling goes soupy. Once I forgot and it was… less than ideal.
- No lemon? A dash of white wine vinegar sort of does the trick, but it’s not quite the same zing.
Stuff I’ve Tried (Not All Winners, Mind You)
- Sun-dried tomatoes: Brilliant. Add them in with the feta for a Mediterranean twist.
- Chopped olives: Mixed results—if you love olives, go for it. My kids, not so much.
- Mozzarella instead of feta: Actually, it got weirdly runny and bland. Wouldn’t do it again.
Kit You’ll Want (But Improvise If You Need To)
- Oven or a toaster oven—either works if the chicken fits!
- Sharp knife
- Cling film or a big food bag for bashing
- Toothpicks or kitchen string (or, I once used uncooked spaghetti, which… sort of works. Don’t bake too long though.)
How to Store Leftovers (If There Even Are Any)
Pop leftovers in the fridge, tightly wrapped, and they’ll keep for 2 days. Reheat in the oven wrapped in foil, or just zap in the microwave if you’re in a hurry. Though honestly, in my house it never lasts more than a day—and once my brother ate it cold straight from the fridge, so there’s that. Oh, and for more on food safety with chicken, FoodSafety.gov has you covered.
How I Like to Serve It (But You Do You)
We usually have this with fluffy basmati rice and a tossed salad (cucumber, loads of lemon juice, maybe a cheeky sprinkle of sumac). If I’m feeling properly British, I’ll do roasted potatoes instead, and yeah, they’re as good as they sound. My friend once brought over some Greek salad and it was spot on with these chicken rolls.
Hard-Won Wisdom (My Pro Tips!)
- Don’t rush the bashing step; I tried skipping it once and the chicken wouldn’t roll, so it was more like chicken taco night. Still tasty, oddly enough!
- Rest your chicken after baking! Seriously. Otherwise the filling goes everywhere (awkward pause, messy plate).
- If the filling seems too thick, a splash of milk or a spoonful of yoghurt helps smooth it out. Found that out after scraping stubborn feta off my counter for the 10th time.
Questions I Actually Get Asked (No Robots Here)
- Can I make this ahead?
- Oh yeah, totally! I sometimes roll and stuff them early, then just whack them in the oven when it’s nearly dinner time. Maybe not more than a day in advance though—spinach can get weird.
- Is there a way to make this dairy-free?
- Actually, yes! Use a vegan cheese or even a mix of blended cashews and herbs. It’s not quite the same, but honestly, still really tasty.
- What about grilling instead of baking?
- You can, but watch them like a hawk! I’ve done it once or twice and it’s good—just tie them securely and flip carefully (they can try to escape, haha).
- Do you serve it hot or cold?
- Always hot in our house, but cold leftovers in a lunchbox are secretly great. In fact, I think this tastes even better the next day—if it lasts.
- Where can I get decent feta?
- Honestly, Lidl has surprisingly good feta. Or online at The Real Greek, if you’re feeling super posh.
Right, I’ve probably rambled more than I should. Give this chicken roll a whirl and let me know if you come up with tweaks of your own—always keen to hear how others wing it in the kitchen!
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup fresh spinach, chopped
- 3/4 cup crumbled feta cheese
- 2 tablespoons cream cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Toothpicks or kitchen twine, for securing
Instructions
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1Preheat oven to 400°F (200°C). Grease a baking dish with olive oil.
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2Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness.
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3In a bowl, combine chopped spinach, feta cheese, cream cheese, minced garlic, oregano, salt, and pepper.
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4Spread the spinach and feta mixture evenly over each chicken breast. Roll up tightly and secure with toothpicks or kitchen twine.
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5Heat 1 tablespoon olive oil in a skillet over medium heat. Sear the rolled chicken on all sides until golden, about 3 minutes per side.
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6Transfer the chicken rolls to the prepared baking dish and bake for 20–25 minutes, or until the chicken is cooked through. Remove toothpicks before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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