Chicken, Spinach & Tomato Basil Feta Roll-Ups
Chicken, Spinach & Tomato Basil Feta Roll-Ups
This has become a favorite baked chicken dish in our house. It takes a little time to prepare, but luckily it can be made ahead to be popped in the oven 30 minutes before dinner. It’s easy to cut in half to serve two.
Ingredients:
4 half chicken breasts, pounded to ¼ to ½ inch thickness
2 cups fresh baby spinach – chopped
1 package crumbled tomato & basil feta cheese
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon garlic powder
2 teaspoons Italian seasoning – divided
2 teaspoons lemon juice
2 tablespoons butter, melted
¾ cup Italian breadcrumbs (or breadcrumbs with 1 teaspoon Italian seasoning added)
Directions:
- Preheat oven to 350 degrees.
- Pound chicken breasts to desired thinness. Set aside.
- In a small bowl, mix the spinach, feta cheese, black pepper, red pepper flakes, garlic powder, 1 teaspoon Italian seasoning and lemon juice. Set aside.
- Sprinkle the remaining 1 teaspoon of Italian seasoning on the flattened chicken breasts.
- Spoon the spinach and cheese filling on to the chicken breasts. Roll up and secure with a few toothpicks. Place chicken breasts in a baking pan lined with non-stick foil.
- Brush each rolled breast with butter and then sprinkle on the breadcrumbs.
- Bake in a 350 oven for 30 minutes or until internal temperatures tests to 165 degrees.
Serve with a simple pasta side dish and a tossed salad. Serve the chicken rolls on a bed of wilted spinach for a pretty presentation.