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Spinach-Feta Chicken Rolls Recipe

Spinach-Feta Chicken Rolls Recipe

“This dish was inspired from a favorite Greek appetizer,” writes Linda Gregg of Spartanburg, South Carolina. It may take a bit of extra work, but it's worth it!
TOTAL TIME: Prep: 25 min. Bake: 45 min. YIELD:6 servings


  • 1/2 cup sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) crumbled feta cheese
  • 4 green onions, thinly sliced
  • 1/4 cup Greek olives, chopped
  • 1 garlic clove, minced
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. Place tomatoes in a small bowl; add boiling water. Let stand for 5 minutes. In another bowl, combine the spinach, feta cheese, onions, olives and garlic. Drain and chop tomatoes; add to spinach mixture.
  • 2. Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Spread spinach mixture over chicken. Roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
  • 3. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 170°. Discard toothpicks. Yield: 6 servings.

Nutritional Facts

1 stuffed chicken breast half equals 272 calories, 9 g fat (3 g saturated fat), 104 mg cholesterol, 583 mg sodium, 7 g carbohydrate, 3 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.