Spinach and Feta Chicken Rollups
on Mar 28, 2014, Updated Jul 07, 2020
This post may contain affiliate links. Please read our disclosure policy.
What this is
A couple of evenings ago found us at our little house in town, sans kids. This presented a rare opportunity to do some miscellaneous chores as well as put together an easy meal, slanted perhaps more toward the taste of parents rather than the 10 and under crowd. There would be no chicken fingers or homemade beef-a-roni at our house tonight.
Not every meal has to be kid friendly.
Topping the list of foods that our kids probably won’t ask for would be:
-
Spinach
-
Feta cheese
And this big list is in no particular order! Under ordinary circumstance our gang of six boys would pass the plate on a recipe that has either of these two ingredients in it.
We like to pair this easy date night dinner with some quinoa and wilted spinach. Have you ever made quinoa? It’s super simple. Just some hot broth or water and a sauce pan, that’s about all you need. We always use our own chicken stock if we have some on hand. It’s so easy to make!
Here’s a little food tip for you: Did you know you should rinse quinoa before cooking it? Doing so helps prevent a bitter taste. We’ve got a great kitchen food hack with this easy rinse method for quinoa, be sure to check it out!
If you make these spinach and feta chicken rollups, serve it on a bed of wilted spinach. You will be amazed at how a huge bag of spinach will shrink down to a hand-size portion. As a bonus, you will also feel good about eating healthy. Works for me every time!
This easy date night dinner of spinach and feta chicken rollups has it all, without going overboard. Some simple chicken breasts, some every day vegetables and a sprinkle of feta cheese, all with a base of hearty and nutritious quinoa. Try it tonight and let us know you like it!
Spinach & Feta Chicken Rollups
Ingredients
- 2 chicken breasts, boneless, about 6 oz each
- 2 garlic cloves, crushed and divided
- 1/2 cup feta cheese, crumbled
- 2 cups baby spinach, raw, washed and stemmed
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350° F and then lay chicken breasts out on cutting board and cover top with plastic wrap. Using flat side of meat tenderizer, gently pound chicken breasts from center toward edges until 1/4 inch thick.
- Use your fingers to evenly distribute crushed garlic on meat surface and then evenly distribute feta cheese on both breasts, reserving some for garnish if desired. Next, layer spinach leaves on both chicken breasts.
- Starting with short end of each chicken breasts, roll from end to end and then seal and secure with toothpicks. Trim ends of tooth pics to make flush with meat.
- Heat olive oil on stove top, over medium high heat, using oven-safe saute pan. Place the chicken rollups in pan and brown and rotate to sear all surfaces. Cover saute pan (use foil if necessary) and it in oven for 20-25 minutes, until meat is cooked throughout
Notes
- Serve atop bed of wilted spinach
- Accompany with quinoa and sauteed asparagus
- Pairs well with a chardonnay or sauvignon blanc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My girlfriend made this dinner for me the night I proposed, it will always be “our dinner” and I can’t thank you enough for inspiring her to prepare this on that special night.
Awesome story, Mark and wishing you and your bride a lifetime of love and good food.
Wow I was just saying with Easter coming up, I did not want to make a turkey. I was thinking of stuffed chicken breasts. This just might be the dinner I was looking for.
I am such a fan of roulades. I love how you can flavor and texture with a roulade. It also looks great!
Thanks, Peter. It’s so great to hear from you!
Chicken and feta is a combination made in heaven. This roulade looks amazing!
Not only are your photos beautiful but the recipe sounds delicious!