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Rolled Up Chicken With Feta is beautifully presented in this enticing featured image, showcasing a delicious and easy-to-make recipe.

Rolled Up Chicken with Feta

This Rolled Up Chicken with Feta recipe features tender chicken breasts filled with a creamy, salty feta mixture, infused with herbs, and baked to golden perfection. It's a simple yet gourmet-tasting Mediterranean dish that's perfect for a weeknight dinner or special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons chopped fresh spinach
  • 1 tablespoon chopped sun-dried tomatoes, oil-packed, drained
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Baking dish
  • Medium bowl
  • Meat mallet or rolling pin
  • Plastic wrap or zip-top bag
  • Measuring spoons
  • Measuring cups
  • Toothpicks
  • Oven
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
  2. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/4 inch.
  3. Lay each pounded chicken breast on a clean surface. Drizzle with olive oil and season with dried oregano, garlic powder, salt, and pepper.
  4. In a medium bowl, combine the crumbled feta cheese, softened cream cheese, chopped spinach, sun-dried tomatoes, parsley, minced garlic, and red pepper flakes (if using). Mix everything together until well combined.
  5. Spread about 1/4 of the feta filling evenly over each chicken breast.
  6. Starting from one end, tightly roll up each chicken breast and secure with toothpicks.
  7. Place the rolled chicken breasts seam-side down in the prepared baking dish.
  8. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  9. Remove the toothpicks and let the chicken rest for a few minutes before slicing and serving.

Notes

For best results, use Greek feta packed in brine. If using frozen spinach, thaw it completely and squeeze out all the excess water. Sun-dried tomatoes in oil should be drained well. You can add a pinch of cayenne pepper or hot sauce to the feta filling for a spicy kick. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave. Assemble the chicken rolls ahead of time and store them in the refrigerator for up to 24 hours before baking.