Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes
Tender chicken breasts rolled with a creamy filling of spinach, feta, cream cheese, and sun-dried tomatoes, baked with Parmesan and thyme for an elegant yet easy main dish.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean-inspired
Ingredients
2 chicken breasts, halved and pounded thin (about 1/4 inch)
1/3 cup frozen chopped spinach, thawed and squeezed dry
8 sun-dried tomatoes, chopped
1.5 oz crumbled feta cheese
4 tbsp grated Parmesan cheese
2 tbsp cream cheese, softened
2 sprigs fresh thyme, leaves removed and chopped
Salt and pepper, to taste
Oil mister or cooking spray
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix spinach, sun-dried tomatoes, feta, cream cheese, and half of the Parmesan.
- Lay chicken pieces flat and spread one-quarter of the filling over each piece.
- Roll up each breast and place seam-side down on the prepared sheet.
- Season with salt, pepper, thyme, and sprinkle with remaining Parmesan.
- Bake for 20–25 minutes until nearly cooked through.
- Switch to broil for 5 minutes to brown tops.
- Serve hot, optionally with a light cream sauce or fresh salad.
Notes
- No toothpicks needed—roll tightly and place seam-side down.
- For fresh spinach, sauté briefly and drain well before using.
- For best freezing results, freeze before baking and thaw overnight before cooking.
Nutrition
- Serving Size: 1 roulade
- Calories: 240
- Sugar: 2g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
