Spinach and Feta Stuffed Chicken Breasts

A dinner plate with boneless chicken breasts, rolled and stuffed with spinach and feta cheese, and topped with Greek-style tomato sauce, utensils, a small bowl of feta cheese, and a pepper mill in the background.

5 from 3 votes

Spinach and Feta Stuffed Chicken Breasts

Tender, juicy and full of Mediterranean flavor, these spinach and feta stuffed chicken breasts feature classic Greek ingredients and a tomato sauce flavored with fresh dill to bring it all together.

Prep Time30

Cook Time45

Total Time1 15

Course: Entrées

Cuisine: Greek

Servings: servings

Author: Lynne Webb

Ingredients

1 tablespoon olive oil
10 ounces fresh spinach roughly chopped
8 ounces crumbled feta cheese
2 large eggs lightly beaten
2 tablespoons dry breadcrumbs
2 scallions finely chopped
2 tablespoons chopped fresh dill
1/2 teaspoon dried oregano
Freshly ground black pepper
4 pieces boneless, skinless chicken breasts (about 1-1/2 lbs)

For the tomato-dill sauce:

2 tablespoons olive oil
1/3 cup chopped onion
2 cloves garlic minced
28 ounces diced tomatoes 1 can, undrained
1 teaspoon dried oregano
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper

Instructions

Preheat the oven to 375°F. Coat a 13 x 9-inch baking dish with nonstick spray.
Heat the olive oil in a large frying pan over medium-high heat. Add the spinach, a handful at a time, cooking each addition until wilted before adding more. Transfer to a strainer and squeeze out as much liquid as possible and set aside to cool.
Thoroughly combine the feta cheese, eggs, breadcrumbs, scallions, dill, oregano and a few grinds of black pepper in a mixing bowl and mix in the cooled spinach. Refrigerate while you prepare the sauce.
Wipe out the pan you used for the spinach and heat the olive oil over medium heat. Add the onion and cook until soft and translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes more.
Stir in the tomatoes, oregano and dill and season to taste with salt and pepper. Reduce the heat to medium-low, cover and cook for 10 minutes, stirring occasionally. Spread about 1/3 of the sauce in the bottom of the prepared baking dish and set aside.
One at a time, place the chicken breasts between two sheets of plastic wrap and gently pound them to a thickness of no more than 1/4-inch. Cut each one in half to make 8 pieces total.
Working with one piece at a time, lay the chicken on a board and spoon 1-1/2 to 2 tablespoons of the filling mixture onto the short side, about 3/4 inch from the end.
Carefully roll the chicken around the filling and place the roll, seam side down in the baking dish. Repeat with the remaining chicken, then spoon the remaining tomato sauce over the rolls.
Cover the dish with foil and bake for 35 to 45 minutes or until the chicken is cooked through and the filling reaches an internal temperature of 165°F. Let rest for at least 5 minutes before serving.

Notes

Make-Ahead Instructions:

This dish can be prepared in advance, refrigerated and baked just before serving. Follow the instructions above, but be certain that your sauce has cooled completely before rolling the chicken and assembling the casserole. Cover tightly and refrigerate for up to 8 hours. Remove the dish from the refrigerator for 45 minutes prior to baking.

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