Save One summer evening, I served these stuffed chicken rolls to friends on the patio, and someone asked if I'd trained in Athens. I laughed, because the truth is I learned this from a neighbor who grew up in Crete. She showed me how to pound the chicken thin enough that it rolls without tearing, and how the feta should be crumbled by hand, not bought pre-crumbled. That night, with the grill smoke drifting and wine glasses clinking, I realized how a simple technique can turn dinner into an occasion.
I made these for my parents anniversary dinner, and my dad, who usually asks for steak, went back for seconds. My mom kept saying the lemon and oregano reminded her of a taverna they visited in Santorini years ago. Watching them reminisce over a dish I cooked myself felt like a small gift I could give back.
Ingredients
- Boneless, skinless chicken breasts: Look for breasts that are similar in size so they cook evenly, and dont skip the pounding step or the centers will stay thick and dry out the edges.
- Baby spinach: It wilts down fast and has a milder flavor than mature spinach, plus no tough stems to remove.
- Feta cheese: Block feta packed in brine tastes sharper and creamier than pre-crumbled, and it doesnt have the anti-caking agents that can make the filling gritty.
- Red onion: The slight sweetness balances the salty feta, and finely chopping it means no big crunchy pieces in the filling.
- Garlic cloves: Fresh garlic minced fine will perfume the whole roll, but if you use jarred, cut the amount in half because it tastes stronger.
- Fresh dill and parsley: These herbs are the soul of Greek cooking, and using both adds a bright, layered flavor that dried herbs cant match.
- Olive oil: Use a good extra-virgin for sautéing the filling and a regular olive oil for searing, since high heat can make extra-virgin taste bitter.
- Dried oregano: A pinch over the rolls before baking brings that unmistakable Mediterranean aroma.
- Lemon juice: Fresh squeezed lemon brightens everything and cuts through the richness of the cheese.
Instructions
- Flatten the Chicken:
- Place each breast between parchment and tap gently with the flat side of the mallet, working from the center outward until its about half an inch thick. If you pound too hard, youll tear the meat, so take your time and check the thickness as you go.
- Prepare the Filling:
- Heat a tablespoon of oil in your skillet, add the onion and garlic, and stir until they smell sweet and turn translucent. Toss in the spinach and watch it wilt down in less than two minutes, then pull the pan off the heat and let it cool before mixing in the feta and herbs.
- Roll and Secure:
- Lay a flattened breast on your cutting board, spoon a quarter of the filling along the edge closest to you, then roll it up like a sleeping bag, tucking in the sides as you go. Stick two toothpicks through the seam to hold it closed, or tie it with kitchen twine if you have it.
- Sear the Rolls:
- Heat two tablespoons of oil in an ovenproof skillet over medium-high heat until it shimmers, then lay the rolls seam-side down and let them sizzle for two to three minutes per side until golden. This step locks in the juices and gives you a beautiful crust.
- Bake to Perfection:
- Sprinkle oregano and squeeze lemon juice over the seared rolls, then slide the whole skillet into a 400°F oven for eighteen to twenty-two minutes. Use a meat thermometer to check that the thickest part reads 165°F, then pull them out and let them rest for five minutes before removing the toothpicks.
Save The first time I sliced into one of these rolls and saw the spiral of green and white against the golden chicken, I felt a little thrill of pride. It looked like something from a restaurant, but I had made it in my own kitchen with my own hands. My neighbor would have smiled.
How to Serve These Rolls
I like to slice each roll into thick rounds and fan them on a platter with lemon wedges and a handful of fresh dill scattered over the top. Serve them alongside roasted potatoes tossed in olive oil and oregano, or a simple Greek salad with cucumber, tomato, and olives. A bowl of tzatziki on the side turns this into a full Mediterranean feast, and a chilled glass of Assyrtiko or Sauvignon Blanc ties it all together.
Make-Ahead and Storage Tips
You can assemble the rolls up to six hours ahead, cover them with plastic wrap, and refrigerate until youre ready to sear and bake. Leftovers keep in an airtight container in the fridge for three days, and they reheat beautifully in a 350°F oven for ten minutes. I dont recommend freezing these because the feta can get crumbly and the spinach releases water when thawed, but if you must, wrap each roll tightly in foil and freeze for up to a month.
Variations and Substitutions
If you cant find baby spinach, regular spinach works fine as long as you remove the thick stems and chop it well. Kale or Swiss chard will give you a heartier, slightly bitter filling that pairs nicely with the feta. For extra richness, stir in a handful of sun-dried tomatoes or toasted pine nuts, and if you want a bit of heat, add a pinch of red pepper flakes to the filling.
- Swap feta for goat cheese if you prefer a milder, creamier filling.
- Use chicken thighs instead of breasts for a juicier, more forgiving result.
- Add a tablespoon of cream cheese to the filling to help it stay cohesive and creamy.
Save Every time I make these, I think of that neighbor and the way she taught me to cook with my hands, not just my eyes. This recipe is a small piece of her kitchen, now living in mine.
Recipe FAQs
- → Can I substitute the spinach with other greens?
Yes, kale or Swiss chard work well as alternatives, maintaining a similar texture and flavor profile.
- → How do I ensure the chicken breasts cook evenly?
Flattening the chicken breasts to an even thickness with a meat mallet helps them cook uniformly and retain juiciness.
- → What is the best way to secure the rolls during cooking?
Use toothpicks or kitchen twine to keep the rolls tightly closed, preventing the filling from spilling out.
- → Can this dish be prepared ahead of time?
Yes, you can assemble the rolls earlier and refrigerate, then sear and bake just before serving for maximum freshness.
- → What side dishes pair well with these chicken roll-ups?
Roasted potatoes, Greek salad, or a side of tzatziki complement the flavors and round out the meal.