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Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes

Juicy chicken breasts pounded thin and rolled with a savory filling of feta cheese, spinach, and sun-dried tomatoes. A stunning Mediterranean dinner ready in 45 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Keto, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 large chicken breasts boneless, skinless
  • 2 tbsp olive oil divided
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 pinch salt and pepper to taste
Filling
  • 5 oz feta cheese crumbled
  • 2 cups fresh spinach chopped
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 3 cloves garlic minced
Searing
  • 1 tbsp butter unsalted

Equipment

  • Meat Mallet
  • Oven-Safe Skillet
  • Kitchen Twine or Toothpicks
  • Tongs

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Place chicken breasts between plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.
  3. Season both sides of the chicken with salt, pepper, garlic powder, and oregano.
  4. In a bowl, mix crumbled feta, chopped spinach, sun-dried tomatoes, and minced garlic.
  5. Spread the filling evenly over each chicken breast, leaving a small border at the edges.
  6. Roll the chicken up tightly and secure with toothpicks or kitchen twine.
  7. Heat olive oil and butter in an oven-safe skillet over medium-high heat. Sear the rolls for 2-3 minutes per side until golden brown, starting seam-side down.
  8. Transfer the skillet to the oven and bake for 15-20 minutes until chicken reaches 165°F (74°C).
  9. Let rest for 5-10 minutes before removing toothpicks and slicing.

Notes

Use the oil from the sun-dried tomato jar for searing to add extra flavor. Ensure spinach is dry before adding to prevent watery filling.