Chicken breasts rolled with spinach, feta, herbs, seared and baked for a Mediterranean flavor.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (6 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Filling
04 - 5 oz baby spinach, chopped
05 - 4 oz feta cheese, crumbled
06 - 1 small red onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
09 - 1 tbsp fresh parsley, chopped
10 - 1 tbsp olive oil
→ Coating and Baking
11 - 2 tbsp olive oil, for searing
12 - 1 tsp dried oregano
13 - Juice of 1/2 lemon
# How-To Steps:
01 - Preheat oven to 400°F. Place chicken breasts between parchment or plastic wrap and pound to an even 1/2-inch thickness. Season evenly with salt and pepper.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until softened. Add chopped spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and cool slightly.
03 - In a bowl, mix the cooked spinach mixture with crumbled feta, dill, and parsley until evenly incorporated.
04 - Lay each chicken breast flat and spread one quarter of the filling along one edge. Roll tightly and secure with toothpicks or kitchen twine.
05 - Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Sear each roll for 2 to 3 minutes per side until golden brown.
06 - Sprinkle rolls with dried oregano and drizzle lemon juice over them. Transfer skillet to oven and bake for 18 to 22 minutes until internal temperature reaches 165°F.
07 - Remove toothpicks or twine before serving. Slice rolls if desired.
