Description
This Spinach & Feta Stuffed Chicken Roulade is a stunning main course that’s as delicious as it looks. Tender chicken breasts are butterflied, filled with a creamy spinach-feta mixture enhanced with garlic and crispy bacon, then rolled, seared, and baked until golden. Each slice reveals a swirl of savory goodness — ideal for special dinners or meal prep!
Ingredients
Scale
- 3 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tbsp olive oil (for filling)
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup cream cheese, softened
- ¼ cup cooked bacon bits (or pancetta)
- 1 tbsp chopped parsley
- Salt and pepper, to taste (for filling)
- 1 tbsp melted butter (for baking)
- ½ tsp thyme leaves
- Optional garnish: extra bacon bits, parsley, or lemon zest
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds, then stir in spinach. Cook until wilted (1–2 minutes). Remove from heat and let cool slightly. Mix in feta, cream cheese, bacon bits, and parsley. Season with salt and pepper.
- Place each chicken breast on a cutting board. Slice horizontally through the center, without cutting all the way through, and open it like a book. Cover with plastic wrap and pound to an even thickness (about ½ inch). Season both sides with salt, pepper, garlic powder, and paprika.
- Spread the spinach mixture evenly over each chicken breast. Roll up tightly from one end to the other, securing with toothpicks or kitchen twine.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken rolls for 2–3 minutes per side, until golden brown. Transfer to a baking dish.
- Brush roulades with melted butter and sprinkle with thyme. Bake at 375°F (190°C) for 20–25 minutes, or until internal temperature reaches 165°F (74°C). Rest for 5 minutes, then slice into medallions.
- Garnish with extra bacon bits, parsley, or a drizzle of lemon butter sauce. Serve alongside roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Ensure chicken is pounded evenly for consistent cooking.
- Feel free to substitute the bacon with a vegetarian option if desired.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 medallion
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg