Save to Pinterest I stumbled onto this recipe during a scorching July afternoon when I had guests coming and zero plan. My fridge had spinach wilting in the crisper, a block of feta from last weeks salad, and chicken I defrosted that morning. I rolled everything together more out of desperation than inspiration, but when those golden bundles came out of the oven, my kitchen smelled like a taverna on a Greek island.
The first time I made these for my sister, she accused me of ordering takeout because the presentation looked too good. I showed her the pan still sitting on the stove, and she made me teach her the rolling trick on the spot. Now she brings these to every potluck and pretends she invented them.
Ingredients
- Boneless, skinless chicken breasts: Choose breasts that are similar in size so they cook evenly, and don't skip pounding them thin or the rolls will be lopsided and tough.
- Baby spinach: It wilts down to almost nothing, so don't panic when the pan looks overloaded at first.
- Feta cheese: The crumbly, tangy kind in brine works best here; pre-crumbled is fine but check it doesn't have weird additives.
- Red onion: Adds a slight sweetness that balances the salty feta without overpowering the filling.
- Fresh dill and parsley: These herbs make the whole dish smell like summer; dried dill works in a pinch but use less.
- Garlic: Two cloves give just enough bite without turning the filling into a garlic bomb.
- Olive oil: Use it for both cooking the filling and searing the rolls; it adds that Mediterranean richness.
- Dried oregano and lemon juice: The final sprinkle and squeeze before baking brings everything to life.
Instructions
- Prep the Chicken:
- Lay each breast between parchment and pound it gently until it's about half an inch thick all over. Season both sides with salt and pepper, then set aside while you make the filling.
- Cook the Filling:
- Heat a tablespoon of olive oil in a skillet over medium heat, toss in the onion and garlic, and let them soften for a couple minutes. Add the spinach and stir until it collapses into a dark green tangle, then pull the pan off the heat.
- Mix It Up:
- Scrape the spinach mixture into a bowl, let it cool for a minute, then fold in the crumbled feta, dill, and parsley. Taste it; if it needs more salt, add a pinch, but remember the feta is already salty.
- Roll the Chicken:
- Lay a chicken breast flat, spoon a quarter of the filling along one short edge, then roll it up tightly like a burrito. Secure with toothpicks or tie with kitchen twine so it doesn't unravel in the pan.
- Sear the Rolls:
- Heat two tablespoons of olive oil in an ovenproof skillet over medium-high heat until it shimmers. Add the rolls seam-side down and sear each side for two to three minutes until they turn golden brown all over.
- Bake to Perfection:
- Sprinkle the oregano over the rolls, squeeze lemon juice on top, then slide the whole skillet into a 200°C oven. Bake for 18 to 22 minutes until the chicken hits 74°C inside and the juices run clear.
Save to Pinterest One rainy evening I served these with a simple Greek salad and a bottle of cold Assyrtiko, and my friend told me it reminded her of a meal she had in Santorini years ago. We sat at my tiny kitchen table pretending we were overlooking the Aegean, and for a moment, we kind of were.
What to Serve Alongside
These rolls shine next to roasted lemon potatoes, a heap of garlicky greens, or a bowl of tzatziki for dipping. I've also served them over orzo tossed with olive oil and fresh herbs, which soaks up the pan juices beautifully. Keep it simple and let the chicken be the star.
Make-Ahead and Storage
You can assemble the rolls in the morning, cover them with plastic wrap, and leave them in the fridge until you're ready to sear and bake. They also freeze well uncooked; just thaw them in the fridge overnight before cooking. Leftover cooked rolls keep for three days in the fridge and reheat gently in a low oven.
Swaps and Tweaks
If you're not a feta fan, try goat cheese or ricotta mixed with a handful of Parmesan. Kale or Swiss chard work in place of spinach, though you'll need to cook them a bit longer to soften. For extra richness, tuck a few sun-dried tomatoes or toasted pine nuts into the filling before rolling.
- Use chicken thighs if you prefer dark meat; they stay even juicier but take a few extra minutes to cook through.
- A splash of white wine in the skillet before baking adds a lovely acidity that brightens the whole dish.
- If you don't have an ovenproof skillet, sear the rolls in a regular pan and transfer them to a baking dish.
Save to Pinterest This dish taught me that impressive doesn't have to mean complicated. It just takes a little patience, a hot pan, and the willingness to roll with it.
Recipe FAQs
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard works well as alternatives and offer a similar texture and flavor profile.
- → How do I prevent the chicken from unrolling during cooking?
Secure the chicken rolls tightly with toothpicks or kitchen twine before searing and baking to maintain their shape.
- → What is the best way to check chicken doneness?
Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F) for safe consumption.
- → Can I add other ingredients to the filling?
Sun-dried tomatoes or pine nuts can enhance flavor and texture, giving a richer taste to the stuffing.
- → What sides complement this dish well?
Serve with roasted potatoes, Greek salad, or a refreshing tzatziki to balance the rich filling.
- → Is it possible to prepare this dish ahead of time?
Yes, assemble and roll the chicken in advance, then refrigerate until ready to sear and bake for fresher results.