Description
Juicy chicken breasts pounded thin, stuffed with a creamy spinach and whipped feta filling, rolled up, and baked until golden and crispy. Finished with a spicy-sweet hot honey drizzle that adds a perfect kick.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 4 oz cream cheese, softened
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup panko breadcrumbs
- 3 tablespoons olive oil
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce (such as sriracha or Tabasco)
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pound chicken breasts to even 1/2-inch thickness. Season both sides with salt and pepper.
- In a bowl, combine spinach, cream cheese, feta, Parmesan, garlic, salt, and red pepper flakes. Mix until well blended.
- Lay chicken flat. Divide filling evenly among breasts, placing in the center. Roll up tightly, tucking in edges. Secure with toothpicks if needed.
- In a shallow dish, mix panko and olive oil. Roll each chicken roll in breadcrumbs to coat evenly.
- Place rolls seam-side down on prepared baking sheet. Bake for 25-30 minutes until chicken is cooked through and coating is crispy.
- Meanwhile, make hot honey: In a small bowl, whisk honey, apple cider vinegar, and hot sauce.
- Remove toothpicks from chicken. Drizzle hot honey over rolls. Garnish with parsley and serve warm.
Notes
You can customize the seasonings to taste. For extra crispiness, spray the rolls with cooking spray before baking. Let rest 5 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American