and Sun-Dried Tomatoes Recipe
If you’re searching for a showstopper that’s secretly simple, this Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is truly a keeper. Think tender, juicy chicken breast swaddling a Mediterranean-inspired filling bursting with creamy feta, vibrant spinach, and luscious sun-dried tomatoes—each bite is a celebration of tangy, salty, and savory goodness! It bakes up beautifully golden and feels like something special, yet it all comes together in under an hour with just a handful of quality ingredients. Trust me, you’ll want to add this sun-dried tomato chicken masterpiece to your regular rotation!
Ingredients You’ll Need
It’s incredible how just a few well-chosen ingredients can create such knock-your-socks-off flavor. Every element brings its own personality, whether it’s the tang of feta, the richness of olive oil, or the magic of sun-dried tomatoes, working together for that perfect bite.
- Chicken Breasts: Opt for boneless, skinless cuts—pounding them to even thickness guarantees that signature tender roll and keeps the stuffing where it belongs.
- Fresh Spinach: A hearty green that wilts beautifully inside, adding color, nutrients, and earthiness to every slice.
- Feta Cheese: Crumbled feta is briny and creamy, melting just enough to tie the filling together.
- Sun-Dried Tomatoes: Make sure to pack in oil and drain well—they’re the flavor-packed star that adds irresistible savoriness.
- Garlic: Just one clove, finely minced, infuses the whole filling with a subtle aromatic note.
- Olive Oil: Extra-virgin oil blends the flavors and adds richness to the filling; quality really makes a difference here.
- Dried Oregano: This classic Mediterranean herb gives the chicken a warm, herby backbone.
- Salt: Seasoning the chicken well ensures every bite is just right—don’t skimp, but taste as you go!
- Ground Black Pepper: Adds a gentle heat that balances the richer ingredients in the filling.
- Paprika: A sprinkle over the top delivers color and a hint of sweet smokiness when baked.
- Toothpicks or Kitchen Twine: Essential for keeping the chicken sealed while baking—you’ll thank yourself for prepping these ahead.
How to Make and Sun-Dried Tomatoes
Step 1: Prep and Pound the Chicken
Start by preheating your oven to 375°F (190°C) so it’s ready and waiting. Lay each chicken breast between two sheets of plastic wrap and lightly pound them to an even ½-inch thickness—this trick not only tenderizes but also helps your filling get evenly distributed. The thinner cut ensures the chicken cooks quickly and rolls easily without tearing.
Step 2: Mix Up the Spinach, Feta, and Sun-Dried Tomatoes Filling
In a medium bowl, toss together your chopped fresh spinach, crumbled feta, those sun-dried tomatoes packed in oil (just make sure to drain them well!), finely minced garlic, and a splash of olive oil. Stir until it all glistens and the feta and sun-dried tomato bits are evenly mingled. This trio is the heart and soul of each bite, delivering loads of color and Mediterranean flavor.
Step 3: Season and Layer
Pat your chicken breasts dry, then season both sides generously with oregano, salt, pepper, and paprika. This simple combo gives every roll a golden color and a whisper of spice, elevating the mild chicken. Ready your filling, and spoon it right into the center of each piece, dividing it evenly—don’t be shy, the more generous, the better that cross-section!
Step 4: Roll and Secure
Starting at the short end, roll up each chicken breast tightly, keeping the filling inside as snugly as possible. Secure the seams with toothpicks or tie up with kitchen twine. (Just be sure to remove the picks before serving!) This step sets you up for picture-perfect spirals of spinach, feta, and sun-dried tomatoes in every slice.
Step 5: Bake to Perfection
Arrange the rolls seam-side down in a lightly greased baking dish. Slide them into your preheated oven and bake for 25 to 30 minutes, or until the internal temperature in the thickest part hits 165°F (74°C). If you’re after extra-nuanced flavor and a golden crust, give them a quick sear in a hot skillet for 2 to 3 minutes per side before baking—your kitchen will smell out-of-this-world!
How to Serve and Sun-Dried Tomatoes
Garnishes
Finish your platter with a flourish of chopped fresh herbs like parsley or basil for an extra pop of color and freshness. A few more crumbles of feta and sliced sun-dried tomatoes on top not only look gorgeous but echo those crave-worthy flavors inside the chicken roll.
Side Dishes
This dish is incredibly versatile—pair your rolled up chicken with feta, spinach, and sun-dried tomatoes with almost anything! Try a side of lemony roasted potatoes, rice pilaf, or even a simple arugula salad. The bright, savory stuffing means you can keep the sides simple and still have a feast on your plate.
Creative Ways to Present
For extra wow factor, slice the chicken on a sharp diagonal to reveal those striking layers of green spinach, creamy feta, and sun-dried tomatoes. Fan the slices out on a platter and drizzle with a touch more olive oil, then scatter with microgreens or extra tomatoes for a showy, dinner-party-ready main course!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop the rolled up chicken with feta, spinach, and sun-dried tomatoes in an airtight container in the fridge. It’ll keep beautifully for up to 3 days, and the flavors actually meld together even more—making for super tasty weekday lunches!
Freezing
You can absolutely freeze this dish! Just wrap each chicken roll tightly in plastic wrap or foil once cooled. Store in a freezer-safe container for up to two months. For best texture, thaw overnight in the refrigerator before reheating.
Reheating
Warm leftover chicken either in the oven at 325°F covered in foil to retain moisture, or gently in the microwave. If reheating from frozen, allow time for thorough thawing so the filling stays creamy and the spinach and sun-dried tomatoes don’t get overcooked.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well—just be sure to thaw and squeeze out as much liquid as possible, so your filling won’t be watery and your rolled up chicken with feta, spinach, and sun-dried tomatoes stays perfectly savory!
What can I substitute for feta if I’m not a fan?
Goat cheese makes a lovely, creamy swap, or try ricotta for a milder touch. You’ll still get a creamy contrast to the sun-dried tomatoes and spinach.
Can I prepare this ahead of time for a dinner party?
Absolutely! You can assemble the chicken rolls and keep them tightly covered in the fridge for up to 24 hours before baking. Just bring them closer to room temp before putting in the oven for even cooking and the best feta, spinach, and sun-dried tomatoes flavor release.
Do I need to sear the chicken before baking?
Searing adds a bit of extra flavor and color, but it’s totally optional. If you’re in a hurry, straight-to-oven works beautifully, especially since the paprika creates a lovely golden hue with the sun-dried tomatoes peeking through.
Can I grill the rolled up chicken instead of baking?
Yes! Just carefully secure the rolls and cook over medium, indirect heat until done, turning as needed. The filling of feta, spinach, and sun-dried tomatoes picks up irresistible smoky notes—perfect for summer grilling nights.
Final Thoughts
This rolled up chicken with feta, spinach, and sun-dried tomatoes is just the kind of dish that turns an ordinary night into a mini Mediterranean celebration. Give it a try—your taste buds (and dinner guests) will thank you for bringing such carefree, sun-kissed flavor to the table!
Print
and Sun-Dried Tomatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delicious Mediterranean-inspired dish with these Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes. These flavorful chicken breasts are stuffed with a mixture of fresh spinach, tangy feta cheese, and savory sun-dried tomatoes, creating a mouthwatering combination that is sure to impress your dinner guests.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Stuffing:
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup sun-dried tomatoes, finely chopped (packed in oil and drained)
- 1 clove garlic, minced
- 1 tbsp olive oil
Seasoning:
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp paprika
Additional:
- Toothpicks or kitchen twine for securing
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Pound Chicken: Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness.
- Prepare Stuffing: In a medium bowl, combine spinach, feta cheese, sun-dried tomatoes, garlic, and olive oil.
- Season Chicken: Season chicken with oregano, salt, pepper, and paprika.
- Stuff Chicken: Spoon an equal amount of the spinach mixture onto the center of each chicken breast. Roll up tightly, securing with toothpicks or kitchen twine.
- Bake: Place seam-side down in a lightly greased baking dish. Bake for 25–30 minutes, or until internal temperature reaches 165°F (74°C).
- Rest and Serve: Let rest for 5 minutes before removing toothpicks and slicing.
Notes
- For extra flavor, sear the stuffed chicken in a hot skillet for 2–3 minutes per side before baking.
- This dish pairs well with roasted vegetables, rice pilaf, or a fresh salad.
- Leftovers can be sliced and served cold in wraps or on salads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 310
- Sugar: 2 g
- Sodium: 640 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 110 mg
