and Sun-Dried Tomatoes Recipe

If you’re ready to dazzle your taste buds with something savory, elegant, and bursting with vibrant flavors, say hello to Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes. This dish wraps juicy chicken around a colorful, tangy filling that truly transforms the weeknight dinner into something worth celebrating. From the briny pop of feta to the earthy depth of wilted spinach and the bright chew of sun-dried tomatoes, every bite feels gourmet yet is delightfully simple to put together. If you’re looking for a recipe that’s impressive enough for guests but easy enough for a cozy night in, and Sun-Dried Tomatoes is about to become your new favorite go-to.

Ingredients You’ll Need

Every ingredient in this recipe serves a delicious purpose. With just a handful of pantry staples and a few vibrant fresh items, you’ll layer flavors and textures that turn chicken into a showstopper. Here’s what you’ll need—and why you shouldn’t skip anything!

• Chicken breasts: The perfect canvas for stuffing, they become juicy and flavorful when rolled up with the filling.
• Salt & black pepper: These seasoning basics bring out the best flavors in both the meat and the filling.
• Garlic powder: Adds a subtle earthiness and depth right into the chicken.
• Dried oregano: Introduces a classic Mediterranean herbal note that pairs beautifully with feta and sun-dried tomatoes.
• Smoked paprika: Lends a hint of smokiness and vivid color to the chicken exterior.
• Olive oil: Used for sautéing and searing, giving both the filling and chicken a lush, golden finish.
• Feta cheese: Creamy, tangy, and delightfully salty, it melts into the spinach and sun-dried tomatoes for a rich, luscious filling.
• Fresh spinach: Brings color, nutrition, and that irresistible tender texture inside the roll.
• Sun-dried tomatoes: Packed with intense sweetness and chew, they elevate the filling with pockets of robust, concentrated tomato flavor.
• Fresh garlic: A must for aromatic complexity in the sautéed filling.
• Red pepper flakes (optional): A pinch adds a welcome kick if you love a touch of heat!

How to Make and Sun-Dried Tomatoes

Step 1: Prepare the Chicken Breasts

Start by butterflying each chicken breast, then carefully pound them between sheets of plastic wrap until they’re about a quarter-inch thick. This step ensures the chicken rolls smoothly and cooks evenly, while also making each bite tender rather than tough.

Step 2: Season the Chicken

Sprinkle both sides of each chicken breast generously with salt, black pepper, garlic powder, dried oregano, and smoked paprika. Massaging the spices in helps every bite taste flavorful, not just the filling.

Step 3: Make the Filling with Feta, Spinach, and Sun-Dried Tomatoes

Heat a tablespoon of olive oil in a medium skillet over medium heat. Add the minced garlic and let it sizzle for about 30 seconds until it’s just fragrant. Toss in the chopped spinach, stirring until it’s just wilted (about a minute or two). Now, off the heat, fold in the crumbled feta and those glistening sun-dried tomatoes—this vibrant mixture packs every bite with color and Mediterranean zing.

Step 4: Fill and Roll

Spoon the spinach, feta, and sun-dried tomato mixture evenly onto each chicken breast. Roll each one up tightly, keeping all that gorgeous filling inside, and secure with toothpicks or a bit of kitchen twine so they hold together during cooking.

Step 5: Sear to Perfection

Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Sear each rolled chicken breast for 2 to 3 minutes on each side until the exterior is beautifully browned, sealing in juices and locking in flavor.

Step 6: Bake Until Juicy

Pop your skillet into a preheated 375°F oven. Bake the chicken rolls for 20 to 25 minutes, or until the internal temperature reaches 165°F. Rest them for about 5 minutes before slicing so the filling stays put and every slice looks as stunning as it tastes.

How to Serve and Sun-Dried Tomatoes

Garnishes

A sprinkle of fresh herbs like parsley or basil adds color and a pop of freshness that contrasts the richness of feta and the intensity of sun-dried tomatoes. For a final flourish, a light grating of lemon zest brightens everything and makes the dish irresistible.

Side Dishes

This meal plays so nicely with sides! Think lemony roasted potatoes, a simple herby rice pilaf, or even a crisp green salad with a light vinaigrette. These accompaniments complement the and Sun-Dried Tomatoes filling, turning dinner into a complete feast.

Creative Ways to Present

Slicing the chicken rolls crosswise into spirals creates an impressive pinwheel effect, perfect for a dinner party platter. For a homier touch, arrange them uncut alongside a colorful salad—or plate each roll on a rich bed of mashed cauliflower to soak up the cheesy, tangy filling.

Make Ahead and Storage

Storing Leftovers

After dinner, let any leftover chicken rolls cool to room temperature before transferring to an airtight container. Refrigerate for up to 3 days. The flavors of feta, spinach, and sun-dried tomatoes actually meld and deepen as they rest, so leftovers are super tasty!

Freezing

To freeze, wrap individual chicken rolls tightly in foil or plastic wrap, then pack them in a freezer-safe bag. They’ll keep their flavor and texture for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

For the best texture, reheat the chicken rolls in a covered baking dish at 325°F until hot—usually about 20 minutes. A splash of chicken stock or water in the bottom of the dish helps prevent them from drying out as they warm through.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs bring extra juiciness and a bit more flavor, though you may need to pound them thinner for easy rolling. The filling of feta, spinach, and sun-dried tomatoes pairs perfectly with the richer dark meat.

What can I use instead of feta?

If feta isn’t your thing or isn’t available, try goat cheese for creaminess or ricotta for a milder filling. Both will mix deliciously with spinach and sun-dried tomatoes for great results.

Do I need to use oil-packed sun-dried tomatoes?

Oil-packed sun-dried tomatoes offer extra richness and flavor, but if you have dry-packed ones, simply rehydrate them in warm water for a few minutes and pat dry before chopping and mixing into the filling.

Can I prep this dish ahead of time?

Definitely! You can fill, roll, and refrigerate the chicken up to a day in advance. When ready, just sear and bake as usual. This makes and Sun-Dried Tomatoes a fantastic make-ahead dinner option for busy nights or entertaining.

How do I keep the filling from spilling out?

Roll the chicken tightly and secure the ends with toothpicks or kitchen twine. Letting the rolls rest for a few minutes after baking also helps the filling settle perfectly inside each piece.

Final Thoughts

This Rolled Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes is exactly the kind of dish that surprises and delights, even on your busiest night. It’s bursting with bold flavors, simple to make, and bound to become a new favorite. Give and Sun-Dried Tomatoes a try—you’ll be amazed at how easy elegance can be!

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