Description
Tender chicken breasts stuffed with a savory Mediterranean filling of spinach, feta cheese, and sun-dried tomatoes, then baked to perfection for a flavorful and elegant main dish.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes (packed in oil), finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1 lemon, juiced
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or rolling pin.
- In a bowl, combine spinach, feta cheese, sun-dried tomatoes, garlic, oregano, salt, and pepper. Mix well.
- Divide the spinach-feta mixture evenly among the chicken breasts, spreading it in the center of each. Roll up each breast tightly and secure with toothpicks.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken rolls for 2-3 minutes per side until golden brown.
- Transfer chicken rolls to the prepared baking dish. Pour chicken broth and lemon juice around the rolls.
- Bake for 20-25 minutes, or until chicken is cooked through (internal temperature of 165°F).
- Remove toothpicks, garnish with fresh parsley, and serve warm.
Notes
You can customize the seasonings to taste.