Spinach and Feta Chicken Rolls recipe

Spinach and Feta Chicken Rolls are a delicious, healthful, and easy-to-make recipe. These chicken wraps are filled with a flavorful blend of spinach, feta cheese, and herbs that complements the delicate, juicy chicken. Simple but elegant, the recipe is perfect for weeknight dinners or big occasions.

You can bake or air fry this meal. The spinach and feta stuffing adds flavor and moisture to chicken wraps. This dish is very flexible—you may use boneless, skinless chicken breasts or thighs, adjust seasonings, or add vegetables!

Ingredients:

Spinach-Feta Stuffing:

• 1-cup (240g) fresh spinach (or frozen spinach, thawed and drained)
• 1/2 cup (90g) feta broken
• 1 tablespoon olive oil (sautéing)
• 1 finely chopped tiny onion
• One minced garlic clove
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• Salt and pepper to taste
• Optional: 1 tablespoon chopped fresh parsley

For Chicken Rolls:

• 4 boneless, skinless chicken breasts (680g, 1.5lbs)
• Salt and pepper to taste
• 1/4 tsp paprika (optional)
• 1 tablespoon olive oil (searing)
• Toothpicks or kitchen twine to secure rolls

Air-frying or baking:

• Grease with 1 tablespoon olive oil or cooking spray

Equipment:

• Skillet (for spinach filled sauté)
• Sharp knife for chicken butterflying
• Chef twine or toothpicks
• Optional air fryer or oven baking dish
• Pastry brush (oil)
• Tongs for flipping
• Optional meat thermometer

Preparation:

1. Make spinach-feta stuffing:

Time: 10 minutes

• If using fresh spinach, heat 1 tablespoon olive oil in a skillet on medium. Add finely chopped onion and sauté for 2-3 minutes to soften. Sauté garlic until aromatic, 30 seconds more.
• Cook fresh spinach in the skillet for 2-3 minutes, turning regularly, until wilted. Before adding frozen spinach to the pan, thaw and drain it.
• Remove the pan from heat and add the crumbled feta, oregano, thyme, salt, and pepper. If preferred, add chopped fresh parsley for taste and color.
• While making the chicken, let the spinach and feta chill.

2. Prepare Chicken Breasts:

Time: 5 minutes

• Butterfly each chicken breast by cutting horizontally down the middle with a sharp knife to make two thinner pieces. Keep a tiny edge so the chicken can be opened like a book.
• After butterflying, use a meat mallet or rolling pin to gently pound the chicken breasts to 1/2 inch thickness. It helps chicken cook evenly.
• Sprinkle salt, pepper, and paprika on both sides of the chicken breasts. This seasoning enhances the stuffing-flavored chicken.

3. Stuff Chicken Rolls:

Time: 5 minutes

• Spread 2-3 teaspoons of spinach-feta mixture in the center of each butterflied chicken breast.
• To avoid filling leakage during cooking, fold the chicken over the filling and secure the edges with toothpicks or kitchen twine.
• Repeat with remaining chicken breasts.
• To avoid damaging the chicken, fold it gently. If the rolls are hard to attach, use kitchen thread instead of toothpicks.

4. Cook Chicken Rolls:

Cook these chicken rolls in the oven or air fryer.

Option 1: Oven baking

• Heat the oven to 375°F (190°C).
• Prevent sticking by lightly greasing or parchmenting a baking dish.
• Place stuffed chicken rolls in dish and drizzle with 1 tablespoon olive oil or cooking spray to brown.
• Bake until chicken is done and 165°F (74°C) inside, 25–30 minutes. To guarantee doneness, use a meat thermometer.
• Finish cooking the chicken by broiling for 2-3 minutes for extra golden color.

Option 2: Air-Fry

• Preheat air fryer to 375°F (190°C) for 3-5 minutes.
• Oil the chicken rolls or air fryer basket with olive oil spray or a pastry brush.
• To ensure airflow, place the stuffed chicken rolls in the air fryer basket without touching.
• Turn the chicken halfway through air-frying for 18–20 minutes, or until it reaches 165°F (74°C).
• Check the rolls toward the end for golden, crispy exteriors.

5. Rest and Serve:

Time: 5 minutes

• After baking or air-frying, let the chicken rolls rest for 5 minutes before slicing. Redistributing fluids keeps chicken moist and tender.
• Remove toothpicks or kitchen twine before serving.

Serving Ideas:

• For a light, healthful lunch, serve Spinach and Feta Chicken Rolls with roasted carrots, zucchini, or bell peppers or a fresh green salad.
• Serve rolls with mashed potatoes, rice, or quinoa for a heartier meal.
• Balsamic sauce or lemon juice can provide tang to the feta and chicken’s richness.

Notes:

• If you don’t like feta, use ricotta or goat cheese for a milder taste. Creamy ricotta goes great with spinach.
• Vegetarian Option: Stuff giant Portobello mushrooms with spinach and feta to make a vegetarian chicken. Mushrooms cook faster than chicken, so adjust the time.
• Freezing: Make these chicken rolls ahead and freeze before baking. Assemble the rolls, wrap them in plastic, and freeze in an airtight container for up to 3 months. Bake frozen chicken at 375°F (190°C) for 40–45 minutes till 165°F (74°C).

Conclusion:

• Spinach & Feta Chicken Rolls combine the richness of feta cheese with the earthiness of spinach in juicy, succulent chicken. This meal will be a family favorite whether baked or air-fried for a crispier finish. Easy to create, customizable, and full of protein and nutrients, it’s perfect for any meal. Enjoy these rolls with your favorite sides and appreciate every bite!