Description

Juicy chicken breasts are pounded thin, rolled with a savory spinach and whipped feta filling, then coated in crispy panko and baked to golden perfection. Finished with a spicy-sweet hot honey drizzle, these rolls are a crowd-pleasing main dish that’s both elegant and comforting.

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
1 cup frozen chopped spinach, thawed and squeezed dry
4 oz whipped feta cheese (or crumbled feta, softened)
1/4 cup cream cheese, softened
1 clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon paprika
3 tablespoons olive oil (for baking)
For the hot honey drizzle:
1/3 cup honey
1-2 tablespoons hot sauce (like Sriracha or Frank's RedHot)
1 tablespoon apple cider vinegar

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Instructions

Preheat oven to 400°F (200°C). Grease a baking dish or line with parchment paper.
Place each chicken breast between two pieces of plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper.
In a small bowl, mix together the spinach, whipped feta, cream cheese, minced garlic, oregano, and red pepper flakes (if using).
Spread a quarter of the spinach-feta mixture evenly over each chicken breast, leaving a small border around the edges.
Starting from the short end, roll each chicken breast tightly. Secure with toothpicks if needed.
Set up a breading station: Place flour in a shallow dish, beaten eggs in another, and mix panko, Parmesan, garlic powder, and paprika in a third dish.
Dredge each rolled chicken breast in flour, shaking off excess. Dip in egg, then coat thoroughly in the panko mixture.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the rolls on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While chicken bakes, make the hot honey: In a small saucepan, combine honey, hot sauce, and apple cider vinegar. Warm over low heat, stirring, until combined. Remove from heat.
Let chicken rest for 5 minutes, then remove toothpicks. Slice each roll into medallions if desired.
Drizzle with hot honey before serving.

Notes

You can customize the seasonings to taste. For a milder drizzle, reduce hot sauce to 1 tablespoon. Serving with a side of roasted vegetables or a fresh salad completes the meal.

Prep Time: 20 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: American