Description
Tender chicken breasts are pounded thin, stuffed with a creamy spinach and feta mixture, rolled up, and baked until golden and crispy. Finished with a sweet and spicy hot honey drizzle and a side of luscious whipped feta for dipping.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 tablespoons olive oil, divided
- 4 cups fresh spinach
- 3 cloves garlic, minced
- 1/2 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 1/4 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs (for coating)
- For whipped feta: 1/2 cup feta cheese, 1/4 cup Greek yogurt, 2 tablespoons olive oil, juice of 1/2 lemon
- For hot honey drizzle: 1/4 cup honey, 1 tablespoon red pepper flakes, 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Season both sides with salt, pepper, garlic powder, and oregano.
- In a skillet over medium heat, heat 1 tablespoon olive oil. Add spinach and garlic; cook until wilted, about 2 minutes. Transfer to a bowl, let cool, then mix with 1/2 cup feta and cream cheese. Stir in 1/4 cup panko.
- Spread the spinach mixture evenly over each chicken breast. Roll up tightly from the short end, tucking in sides. Secure with toothpicks.
- Set up breading station: flour in one bowl, eggs in another, and 1/2 cup panko in a third. Dip each roll in flour, then eggs, then panko, pressing to coat.
- Heat remaining oil in an oven-safe skillet over medium-high heat. Sear chicken rolls on all sides until golden, about 6 minutes total. Transfer skillet to oven and bake for 20 minutes until internal temperature reaches 165°F.
- For whipped feta: In a food processor, blend feta, yogurt, oil, and lemon juice until smooth. Season with salt and pepper. For hot honey: In a small saucepan, warm honey, red pepper flakes, and vinegar over low heat; simmer 2 minutes. Drizzle over cooked chicken rolls and serve with whipped feta.
Notes
You can customize the seasonings to taste. For extra heat, add cayenne to the breadcrumbs. Leftover chicken rolls keep well in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American