Description
Juicy chicken breasts rolled with a savory spinach and feta filling, coated in a crispy panko crust, and finished with a sweet and spicy hot honey drizzle. A restaurant-quality dish made easy at home.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 oz feta cheese, crumbled
- 2 oz cream cheese, softened
- 1 cup fresh spinach, chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/4 cup olive oil (for frying)
- 1/4 cup honey
- 1/2 teaspoon red pepper flakes (or to taste)
Instructions
- Preheat oven to 375°F (190°C). In a bowl, mix feta, cream cheese, spinach, garlic, oregano, salt, and pepper. Set aside.
- Butterfly each chicken breast and pound to 1/4-inch thickness. Spread the feta mixture evenly over each breast, leaving a border. Roll up tightly and secure with toothpicks.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with paprika. Coat each chicken roll in flour, dip in egg, then roll in panko to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken rolls on all sides, about 2-3 minutes per side. Transfer to a baking sheet and bake for 15-20 minutes, until cooked through.
- Meanwhile, make hot honey: warm honey with red pepper flakes in a small saucepan over low heat for 5 minutes. Drizzle over cooked chicken rolls before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American