Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Roulades with Spinach, Feta and Sun-Dried Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 72 reviews

Delicious chicken roulades filled with a savory mixture of spinach, feta, sun-dried tomatoes, and creamy cheeses, baked to perfection and finished with a golden broil for a flavorful, elegant main dish perfect for dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken:

  • 2 chicken breasts, halved and pounded thin (1/4 inch)

Filling:

  • 1/3 cup frozen chopped spinach, thawed and squeezed dry
  • 8 sun-dried tomatoes, chopped
  • 1.5 oz crumbled feta cheese
  • 4 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons cream cheese, softened
  • 2 sprigs thyme, leaves removed and chopped

Seasoning & Cooking:

  • Salt, to taste
  • Black pepper, to taste
  • Oil mister or cooking spray

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the roulades.
  2. Prepare the filling: In a mixing bowl, combine the chopped sun-dried tomatoes, crumbled feta, thawed and squeezed spinach, softened cream cheese, and half of the grated Parmesan cheese, mixing well to create an even filling.
  3. Assemble the roulades: Lay out each halved and pounded chicken breast flat, then evenly distribute a quarter of the filling mixture on each piece, spreading it out to cover the surface.
  4. Roll the chicken: Carefully roll up each chicken breast with the filling inside, securing the roulades and placing them seam side down on a parchment-lined baking sheet.
  5. Season the roulades: Sprinkle salt, pepper, chopped thyme leaves, and the remaining Parmesan cheese over each roulade to enhance flavor.
  6. Bake: Place the roulades in the preheated oven and bake for 20 to 25 minutes until the chicken is nearly cooked through.
  7. Broil to finish: Switch to broil and cook for an additional 5 minutes to develop a lovely browned and slightly crispy exterior on the roulades.
  8. Serve: Remove from oven and serve immediately, enjoying the warm, cheesy, and flavorful chicken roulades.

Notes

  • Ensure the chicken breasts are pounded uniformly thin for even cooking and easier rolling.
  • Thaw and thoroughly squeeze spinach to prevent excess moisture from making the filling soggy.
  • If sun-dried tomatoes are oil-packed, drain off excess oil before chopping.
  • Use parchment paper to prevent sticking and for easier cleanup.
  • Broiling time may vary depending on your oven; watch closely to avoid burning.
  • Can be served with a side salad or roasted vegetables for a complete meal.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://recipesvibe.com/chicken-roulades-with-spinach-feta-and-sun-dried-tomatoes-recipe-2/