Tender chicken breasts filled with spinach, feta, herbs, rolled and baked for a flavorful Mediterranean main.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - Salt and freshly ground black pepper, to taste
→ Filling
03 - 5 oz baby spinach, finely chopped
04 - 4 oz feta cheese, crumbled
05 - 1 small red onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
08 - 1 tbsp fresh parsley, chopped
09 - 1 tbsp olive oil
→ Coating and Baking
10 - 2 tbsp olive oil, for searing
11 - 1 tsp dried oregano
12 - Juice of 1/2 lemon
# Directions:
01 - Set the oven to 400°F (200°C).
02 - Place each chicken breast between parchment paper or plastic wrap and gently pound to about 1/2 inch thickness. Season both sides with salt and pepper.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for 2 minutes until softened. Add chopped spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
04 - Combine the cooled spinach mixture with crumbled feta, dill, and parsley in a bowl. Mix thoroughly.
05 - Arrange each chicken breast flat and evenly spread one quarter of the filling along one edge. Roll the breasts tightly and secure with 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 on each side until golden brown.
07 - Sprinkle dried oregano over the seared 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.
