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

4.2 from 40 reviews

These Chicken Roulades are a savory and elegant dish featuring tender chicken breasts stuffed with a flavorful mixture of spinach, feta, and sun-dried tomatoes. Baked to perfection and finished under the broiler for a golden crust, this meal is perfect for a wholesome family dinner or entertaining guests.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

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

Stuffing

  • 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
  • Salt and freshly ground black pepper, to taste

Other

  • Oil mister or cooking spray

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the roulades.
  2. Prepare the Filling: In a bowl, combine chopped sun-dried tomatoes, crumbled feta, thawed and drained spinach, softened cream cheese, and half of the grated Parmesan cheese. Mix thoroughly until well blended.
  3. Stuff the Chicken: Lay each halved and pounded chicken breast flat and evenly spread 1/4 of the filling mixture over each piece, ensuring full coverage.
  4. Roll the Roulades: Carefully roll up each stuffed chicken breast tightly and place seam side down on a baking sheet lined with parchment paper.
  5. Season and Add Cheese: Season each roulade generously with salt, freshly ground pepper, and the chopped thyme leaves. Sprinkle the remaining Parmesan cheese evenly on top.
  6. Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes until the chicken is almost fully cooked through.
  7. Broil for Browning: Switch the oven to broil and broil the roulades for 5 minutes to achieve a golden-brown, crispy exterior.
  8. Serve Immediately: Remove from the oven and serve the chicken roulades hot for maximum flavor and juiciness.

Notes

  • Make sure to squeeze the spinach well to remove excess moisture to prevent soggy filling.
  • Use a meat mallet or rolling pin to pound the chicken breasts evenly to ensure uniform cooking.
  • Sun-dried tomatoes packed in oil will add more flavor but if using dry ones, rehydrate in warm water before chopping.
  • Broil carefully to avoid burning the cheese topping.
  • These roulades can be prepared in advance and baked just before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Salt

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