Chicken, Spinach & Tomato Basil Feta Roll-Ups

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.


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)


  1. Preheat oven to 350 degrees.
  2. Pound chicken breasts to desired thinness. Set aside.
  3. 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.
  4. Sprinkle the remaining 1 teaspoon of Italian seasoning on the flattened chicken breasts.
  5. 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.
  6. Brush each rolled breast with butter and then sprinkle on the breadcrumbs.
  7. 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.

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