Save I was rummaging through my fridge one weeknight, staring at a pack of chicken breasts and some wilted spinach I needed to use. My neighbor had just returned from Crete and left a chunk of feta on my doorstep with a note that said, "Make something good." I butterflied the chicken, stuffed it with whatever herbs I had, and twenty minutes later my kitchen smelled like a taverna by the sea. That roll-up became my go-to whenever I wanted something impressive without the fuss.
The first time I served these, my friend swore I'd ordered them from a Greek restaurant. She watched me slice into one at the table, and when the steam released that hit of dill and lemon, she asked for the recipe on the spot. I've since made them for birthday dinners, quiet Tuesdays, and even a small dinner party where I ran out of side dishes but nobody cared because they kept going back for more chicken. It's become my proof that a handful of good ingredients can carry an entire meal.
Ingredients
- Boneless, skinless chicken breasts: I pound them thin so they roll easily and cook evenly, no dry edges or raw centers.
- Baby spinach: It wilts down fast and doesn't release as much water as mature spinach, which keeps the filling from getting soggy.
- Feta cheese: Use block feta and crumble it yourself, the pre-crumbled stuff is drier and sometimes coated in anti-caking agents that mess with the texture.
- Red onion: A small one adds just enough sweetness without overpowering the herbs.
- Garlic cloves: Two is perfect, three if you're feeling bold and have good ventilation.
- Fresh dill and parsley: Fresh makes a noticeable difference here, but dried dill works in a pinch if you cut the amount to one teaspoon.
- Olive oil: I use it twice, once to cook the filling and again to sear the rolls until they turn golden.
- Dried oregano: A sprinkle before baking adds that classic Greek aroma.
- Lemon juice: Half a lemon is enough to brighten everything without making it sour.
Instructions
- Flatten the chicken:
- Lay each breast between parchment or plastic wrap and tap it gently with a mallet until it's about half an inch thick. Even thickness means even cooking, and it makes rolling so much easier.
- Cook the filling:
- Heat a tablespoon of olive oil in a skillet, toss in the onion and garlic, and let them soften for two minutes. Add the chopped spinach and stir until it wilts and any moisture cooks off.
- Mix and season:
- Let the spinach cool a bit, then fold in the crumbled feta, dill, and parsley. Taste it, you might want a pinch of pepper, but the feta usually brings enough salt.
- Roll them up:
- Spread a quarter of the filling along one short edge of each breast, then roll it up like a sleeping bag and pin it closed with toothpicks or tie it with kitchen twine. Don't overstuff or it'll burst when you sear.
- Sear and bake:
- Heat two tablespoons of olive oil in an oven-safe skillet over medium-high heat, brown the rolls on all sides for two to three minutes each, then sprinkle with oregano and lemon juice. Slide the whole skillet into a 400-degree oven and bake for eighteen to twenty-two minutes until the internal temp hits 165.
- Rest and slice:
- Pull the toothpicks out, let the rolls sit for a couple minutes, then slice them into rounds if you want to show off the spiral.
Save One Sunday I made a double batch and packed the extras in my dad's lunchbox. He called me that afternoon to say his coworkers were jealous and one guy offered to trade his sandwich for a roll. I laughed, but it reminded me that food you make with your hands carries something takeout never will. These rolls have become my way of saying I care, whether it's a Tuesday dinner or a small celebration.
Serving Suggestions
I usually plate these with roasted baby potatoes tossed in olive oil and oregano, or a quick Greek salad with cucumbers, tomatoes, and olives. A dollop of tzatziki on the side turns it into a full taverna experience. If you're pouring wine, go for something crisp and citrusy like Assyrtiko, it cuts through the richness of the feta and echoes the lemon in the dish.
Make-Ahead and Storage
You can assemble the rolls up to six hours ahead, cover them with plastic wrap, and refrigerate until you're ready to cook. They also reheat surprisingly well, I slice leftovers and warm them gently in a covered skillet with a splash of broth to keep them moist. They'll keep in the fridge for three days, and I've even frozen cooked rolls for up to a month, just thaw in the fridge overnight and reheat in a low oven.
Variations and Swaps
If you're not a feta fan, goat cheese or ricotta work beautifully and give you a milder, creamier filling. I've swapped spinach for kale and added a handful of sun-dried tomatoes for a sweeter, more intense flavor. Pine nuts or chopped walnuts tucked into the filling add a nice crunch, and a teaspoon of lemon zest mixed in with the herbs really wakes everything up.
- Try Swiss chard or arugula if you want a peppery twist.
- Add a pinch of red pepper flakes to the filling for a subtle kick.
- Wrap the rolls in prosciutto before searing for extra richness and a salty crust.
Save These rolls have never let me down, whether I'm cooking for myself on a quiet Wednesday or trying to impress someone who thinks I can't cook. They're proof that a little effort and good feta can turn an ordinary chicken breast into something people remember.
Recipe FAQs
- → What is the best way to pound the chicken breasts?
Place the chicken breasts between two sheets of parchment paper or plastic wrap and use a meat mallet to gently pound them to an even thickness of about 1 cm (1/2 inch). This ensures even cooking and makes rolling easier.
- → Can I substitute spinach with other greens?
Yes, you can use kale or Swiss chard as alternatives to spinach. Make sure to sauté them until wilted before mixing with the other ingredients.
- → How do I keep the rolls secure while cooking?
Use toothpicks or kitchen twine to tightly secure the chicken breasts after stuffing to prevent the filling from spilling out during searing and baking.
- → What sides pair well with these chicken roll-ups?
Serve with roasted potatoes, a crisp Greek salad, or a side of tzatziki to complement the Mediterranean flavors.
- → How can I add more flavor to the filling?
Try adding sun-dried tomatoes or pine nuts to the spinach and feta mixture for an extra burst of flavor and texture.