If you are searching for an unforgettable dish that brings together bold Mediterranean flavors and a stunning presentation, this Rolled Chicken Breast Stuffed with Feta, Spinach, and Sun-Dried Tomatoes Recipe is exactly what your kitchen needs. The juicy chicken envelops a vibrant filling of tangy feta, earthy spinach, and intensely flavorful sun-dried tomatoes, creating an irresistible harmony of tastes and textures that will wow your family and guests alike. It’s simple enough for a weekday dinner yet elegant for entertaining, making it a true crowd-pleaser you will want to make again and again.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward but packs a powerful punch in flavor and texture. From the tender chicken breasts to the creamy feta and savory sun-dried tomatoes, each element plays a key role in building this dish’s bright and layered taste profile.
- Boneless, skinless chicken breasts: Pounded thin for easy rolling and quick, even cooking.
- Fresh spinach (chopped): Adds a fresh, slightly earthy bite and lovely green color to the filling.
- Feta cheese (crumbled): Brings creamy saltiness that complements the other ingredients perfectly.
- Sun-dried tomatoes (drained and chopped): Deliver a rich, concentrated tomato flavor that energizes the dish.
- Olive oil: Used to enhance flavors and provide a golden sear on the chicken.
- Garlic (minced): Offers a fragrant foundation boosting the savory notes.
- Salt and pepper: Essential seasoning to balance and enhance every bite.
- Italian seasoning or dried herbs (optional): For an extra herbal dimension if you like.
- Fresh herbs like basil or parsley for garnish: To brighten and freshen the final presentation.
How to Make Rolled Chicken Breast Stuffed with Feta, Spinach, and Sun-Dried Tomatoes Recipe
Step 1: Prepare the Chicken
Start by preheating your oven to 375°F (190°C). Then, place your chicken breasts on a cutting board and gently pound them until they’re an even thickness. This simple step ensures that the chicken cooks uniformly and makes rolling easier. Prepare a baking dish by greasing it lightly or lining it with parchment paper to prevent sticking.
Step 2: Make the Filling
In a mixing bowl, combine crumbled feta cheese, chopped fresh spinach, and chopped sun-dried tomatoes. Drizzle in some olive oil to help bind the mixture, and add minced garlic, salt, and pepper for seasoning. This filling is where the magic happens—the creamy, tangy feta paired with the bright spinach and the intense umami from sun-dried tomatoes creates a luscious stuffing you’ll adore.
Step 3: Stuff and Roll the Chicken
Lay each chicken breast flat and spoon a generous amount of the filling onto the center. Carefully roll the chicken breast up tightly to encase the filling inside. If needed, secure each roll with toothpicks to hold them in place during cooking. This rolling technique locks in all those flavors and juices.
Step 4: Sear the Chicken Rolls
Heat a splash of olive oil in a skillet over medium heat. Add the chicken rolls and sear them for 2 to 3 minutes on each side until beautifully golden brown. This step adds a lovely caramelized crust that gives depth to the dish’s flavor.
Step 5: Bake to Perfection
Transfer the seared chicken rolls to your prepared baking dish and pop them into the oven. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F, ensuring it is cooked through but still juicy. Baking gently finishes the cooking while melding the flavors together deliciously.
Step 6: Rest and Serve
Once baked, allow the rolls to rest for a few minutes outside the oven. This helps the juices redistribute, making every slice moist and tender. Slice into rounds, garnish with fresh basil or parsley, and get ready to impress everyone with this spectacular meal.
How to Serve Rolled Chicken Breast Stuffed with Feta, Spinach, and Sun-Dried Tomatoes Recipe
Garnishes
Fresh herbs like basil or parsley are a fantastic finishing touch, adding color and a hint of freshness that balances the richness of the filling. A light drizzle of good-quality olive oil over the top just before serving can also elevate the dish.
Side Dishes
This dish pairs wonderfully with simple sides that complement but do not overpower. Think roasted vegetables, creamy mashed potatoes, or a crisp mixed green salad. Lemon rice or couscous also work beautifully, soaking up the flavorful juices from the chicken rolls.
Creative Ways to Present
For a stunning presentation, slice the chicken rolls into pinwheels and serve stacked on a platter with a scattering of fresh herbs and a wedge of lemon. Alternatively, serve them whole with the filling peeking out at one end for a rustic, homey look that feels inviting and gourmet.
Make Ahead and Storage
Storing Leftovers
Place any leftover rolled chicken breast stuffed with feta, spinach, and sun-dried tomatoes recipe in an airtight container and refrigerate for up to 3 days. Keep the chicken rolls intact to preserve moisture and flavor while chilling.
Freezing
You can freeze this dish by wrapping each roll individually in plastic wrap followed by foil to prevent freezer burn. Stored like this, they remain good for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, bake the chicken rolls at 350°F until warmed through, usually about 15-20 minutes. To keep them moist, cover loosely with foil. Microwaving is an option but may cause some loss of texture and juiciness.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out all excess moisture before mixing it into the filling to avoid sogginess.
What if I don’t have sun-dried tomatoes?
If you don’t have sun-dried tomatoes, roasted red peppers make a nice alternative that still adds a sweet, smoky flavor to the filling.
Is this recipe suitable for meal prep?
Absolutely! The rolls can be made ahead, stored refrigerated or frozen, and reheated, making it a convenient and delicious option for meal planning.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer and check that the internal temperature reaches 165°F. The chicken should also be opaque and juices run clear when pierced.
Can I add other herbs or spices?
Definitely! Feel free to experiment with herbs like thyme or oregano, or add a pinch of red pepper flakes if you enjoy a bit of heat.
Final Thoughts
This Rolled Chicken Breast Stuffed with Feta, Spinach, and Sun-Dried Tomatoes Recipe is a shining example of how simple ingredients can combine to create something extraordinary. It’s approachable, bursting with flavor, and elegant enough for special occasions. Grab your ingredients, roll up your sleeves, and treat yourself and your loved ones to this delightful dish—you won’t regret it!
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Rolled Chicken Breast Stuffed with Feta, Spinach, and Sun-Dried Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Delightful rolled chicken breasts stuffed with a savory mixture of feta cheese, fresh spinach, and sun-dried tomatoes. These golden-brown chicken rolls are seared on the stovetop then baked to juicy perfection, creating a flavorful, elegant dish perfect for a family dinner or special occasion.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Filling
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup sun-dried tomatoes, drained and chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon Italian seasoning or dried herbs (optional)
For cooking
- 2 tablespoons olive oil (for searing)
- Fresh basil or parsley, chopped, for garnish
Instructions
- Prepare the chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness to ensure uniform cooking. Grease or line a baking dish to prepare for baking the chicken rolls.
- Make the filling: In a mixing bowl, combine crumbled feta cheese, chopped fresh spinach, chopped sun-dried tomatoes, 1 tablespoon olive oil, minced garlic, salt, pepper, and Italian seasoning if using. Mix well to blend all the flavors together evenly.
- Stuff and roll the chicken: Lay each chicken breast flat, then place a generous spoonful of the filling in the center. Carefully roll up the chicken breast tightly around the filling. Secure the rolls with toothpicks if necessary to keep the filling inside during cooking.
- Sear the chicken: Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the chicken rolls and sear them for 2 to 3 minutes on each side until they develop a golden-brown crust. This step locks in the juices and adds flavor.
- Bake: Transfer the seared chicken rolls to the prepared baking dish. Bake in the preheated oven for 20 to 25 minutes, or until the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C).
- Serve: Remove the chicken rolls from the oven and let them rest for a few minutes. Slice if desired, garnish with fresh chopped basil or parsley, and serve with your preferred side dishes for a complete meal.
Notes
- Pounding the chicken to an even thickness helps ensure it cooks evenly and remains juicy.
- Secure the chicken rolls with toothpicks to prevent the filling from spilling out during searing and baking.
- You can substitute sun-dried tomatoes packed in oil or dry-packed; just drain well before chopping.
- For extra flavor, add a splash of white wine or lemon juice to the filling.
- Use a meat thermometer to check that chicken is fully cooked for safety and best texture.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently in the oven or microwave.
