Chicken breasts rolled with spinach, feta, and herbs, baked for a healthy and tasty meal.
# What's Needed:
→ 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 Make It:
01 - Preheat the oven to 400°F.
02 - Place chicken breasts between two sheets of parchment paper or plastic wrap. Pound gently with a meat mallet to an even thickness of 1/2 inch. Season both sides with salt and pepper.
03 - 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 let cool slightly.
04 - In a bowl, mix the cooked spinach mixture with crumbled feta, fresh dill, and parsley until well incorporated.
05 - Lay each chicken breast flat and spread one-fourth of the spinach-feta filling along one edge. Roll up tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Sear the stuffed chicken rolls for 2 to 3 minutes on each side until golden brown.
07 - Sprinkle the rolls with dried oregano and squeeze the juice of half a lemon over them.
08 - Transfer the skillet to the preheated oven and bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.
09 - Remove toothpicks or twine before serving. Slice rolls if desired.
