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!
Total TimePrep: 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.
Nutrition Facts1 each: 272 calories, 9g fat (3g saturated fat), 104mg cholesterol, 583mg sodium, 7g carbohydrate (1g sugars, 3g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.
Originally published as Greek Spinach-n-Feta Chicken Rolls in Light & Tasty October/November 2007
Sep 15, 2015
I used fresh spinach rather than frozen and cut the recipe in half. Very tasty but the outside of the chicken was rather dry after 40 minutes in the oven. The flavor of the filling was very good.