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Chicken Roulades With Spinach, Feta And Sun Dried Tomatoes

Chicken Roulades With Spinach, Feta And Sun Dried Tomatoes

Delicious chicken roulades filled with spinach, feta, and sun-dried tomatoes, perfect for a savory meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course main dish
Cuisine Mediterranean
Servings 4 roulades
Calories 300 kcal

Equipment

  • oven
  • baking sheet
  • parchment paper

Ingredients
  

Chicken and Filling

  • 2 pieces chicken breasts halved & pounded thin about ¼ inch thick
  • ⅓ cup frozen chopped spinach thawed & squeezed dry
  • 8 pieces sun dried tomatoes chopped
  • 1.5 oz crumbled feta
  • 4 tablespoons grated Parmesan cheese divided
  • 2 tablespoons cream cheese softened
  • 2 sprigs thyme leaves removed and chopped
  • Salt to taste
  • Pepper to taste
  • Oil mister or cooking spray

Instructions
 

Cooking Instructions

  • Preheat the oven to 400F.
  • Mix the sundried tomatoes, feta, spinach, cream cheese & ½ of the parmesan.
  • Layer each halved chicken breast with ¼ of the mixture, covering each piece evenly.
  • Roll up each roulade and place on a parchment lined baking sheet, seam side down.
  • Season each roulade with salt, pepper, thyme and the remaining Parmesan cheese.
  • Bake for 20-25 minutes, until almost cooked.
  • Broil for 5 minutes to promote browning. Serve immediately.

Notes

Make sure to thoroughly squeeze out the moisture from the spinach to avoid a watery filling.

Nutrition

Serving: 1rouladeCalories: 300kcalCarbohydrates: 8gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Keyword Chicken, dinner, Feta, roulades, spinach, sun-dried tomatoes
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