Chicken Roulades With Spinach, Feta And Sun Dried Tomatoes


2 chicken breasts, split in half and pounded to 1/4″ thickness
1/3 cup frozen spinach, thawed and squeezed dry
1.5 oz crumbled feta
8 sun dried tomatoes, chopped
4 tablespoons Parmesan cheese
2 tablespoons cream cheese, softened
2 sprigs fresh thyme
Oil mister or cooking spray
Salt & Pepper


1. Preheat the oven to 400F.
2. Mix the sundried tomatoes, feta, spinach, cream cheese & 1/2 of the parmesan.
3. Layer each halved chicken breast with 1/4 of the mixture, covering each piece evenly.
4. Roll up each roulade and place on a parchment lined baking sheet, seam side down.
5. Season each roulade with salt, pepper, thyme and the remaining Parmesan cheese.
6. Bake for 20-25 minutes, until almost cooked.
7. Broil for 5 minutes to promote browning. Serve immediately.


Chicken breasts can be so blah. I don’t know about you, but there’s only so many grilled chicken breasts I can take before I start going batty. Sometimes you gotta switch things up to make them interesting again! These chicken roulades are a great way to do that! Chicken roulade is a fancy way of saying a chicken roll up, which is precisely what these are. Chicken pinwheels filled with tender spinach, tangy feta and sweet sun dried tomatoes, does it get better than that? I think not. These are easy enough for a weeknight dinner, yet fancy enough for dinner guests. Break your chicken breasts free from monotony and make this recipe. You can thank me later.


4 servings


Thursday, January 16, 2014 - 10:12am

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