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Spinach-Feta Chicken Rolls

 Spinach-Feta Chicken Rolls
“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!
6 ServingsPrep: 25 min. Bake: 45 min.


  • 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


  • 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.
  • 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.
  • 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.

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Spinach-Feta Chicken Rolls (continued)

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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.