How I Ended Up Making Chicken Rolls with Feta, Spinach & Sun-Dried Tomatoes… Again
Alright, so here’s the deal: I first tried making these chicken rolls with feta, spinach, and sun-dried tomatoes after my cousin (you know, the one who somehow gets everything right on the first try—so unfair) brought them to a family picnic. I thought, ‘How hard can it be?’ Spoiler: It’s actually pretty simple, unless you’re distracted by a cat trying to eat the filling as you roll the chicken. But, hey, at least it’s not soufflé! Anyway, these little bundles have become my go-to “I want to impress but also not stress” dinner, and now I can basically make them with my eyes shut. Well, almost. I wouldn’t recommend literally trying that unless you’re into chaos.
Why I Keep Making This (And Why You Might, Too)
I make this when I want something that looks kind of fancy (but isn’t fussy) and still manages to taste like I put in more effort than I probably did. My family goes absolutely mad for these—like, last time I made a double batch for four of us and there were zero leftovers. Plus, it’s one of the only ways I can get everyone to eat spinach without the usual complaints. Oh, and it’s perfect for those nights when I’ve forgotten to plan dinner until about 4pm; just a bit of frantic defrosting and we’re off to the races.
Sometimes the feta goes rogue and tries to escape, but honestly, that just means you get some nice crispy bits around the edge. (My husband calls dibs on those every. single. time.)
Here’s What You’ll Need (Plus My Substitution Shenanigans)
- 4 boneless, skinless chicken breasts (occasionally I use thighs if that’s what’s in the fridge; works fine, just a bit trickier to roll)
- 100g feta cheese, crumbled (my grandmother always insisted on Dodoni, but honestly, any feta in brine will do)
- A big handful of fresh spinach, roughly chopped (or, if you forgot to shop, frozen spinach—defrosted and squeezed dry. I know, not as pretty, but it works!)
- 6-8 sun-dried tomatoes in oil, sliced (sometimes I use the dry-packed ones, but they need a soak in hot water or they chew like old boots)
- 1–2 cloves garlic, minced (totally optional; I forget half the time, but it’s better with)
- Salt and black pepper, to taste (be careful with the salt—it’s easy to go overboard if your feta’s already salty)
- Olive oil, just a glug or two
- Toothpicks or kitchen twine (or, in a pinch, I’ve used uncooked spaghetti to ‘pin’ them shut—gets the job done in a weirdly satisfying way)
How I Actually Make Them (With All the Honest Bits)
- Pound the chicken: Put each breast between two bits of baking paper or clingfilm, then bash with a rolling pin until it’s about 1cm thick. Don’t get too enthusiastic or you’ll end up with chicken lace. (This is also where I realise I should’ve bought a real meat mallet, but hey—you work with what you’ve got.)
- Mix the filling: In a bowl, mix crumbled feta, chopped spinach, those sun-dried tomatoes, and garlic if you remembered it. Sometimes I sneak a little taste here; pretend you’re “checking the seasoning” if anyone asks.
- Assemble the rolls: Lay the flattened chicken out, season lightly with salt and pepper (light hand, remember the feta), then spoon some filling along one edge and roll up tightly. Secure with toothpicks. Don’t worry if it looks a bit messy—it always does at this stage. If it’s really not holding, wrap with a bit of kitchen twine (or spaghetti if you’re feeling creative/haven’t shopped in ages).
- Sear & bake: Heat a glug of olive oil in a frying pan on medium-high. Brown the chicken rolls on all sides (okay, three sides—who has the patience for four?), then transfer to a baking dish. Bake at 190°C (375°F) for about 20 minutes, until cooked through. Sometimes I just cover the pan and chuck it in the oven if I’m feeling lazy.
- Rest & serve: Let them rest for 5 minutes before taking out the toothpicks. Trust me, I once forgot this step and ended up with burns and a lot of cursing. (Not my finest moment.)
Notes I Wish Someone Had Told Me
- If you overstuff them, the filling WILL burst out. I used to think more was better—turns out, not always.
- The first time I made this, I tried to use goat cheese instead of feta. It tasted fine, but the texture was weirdly gooey. Feta’s just easier, honestly.
- If your sun-dried tomatoes are super tough, soak ‘em for a bit; makes all the difference.
Variations I’ve Tried (and One I Wouldn’t Repeat)
- Sometimes I add chopped black olives to the filling—tastes like a Mediterranean holiday in your mouth.
- I swapped spinach for kale once. It... sort of worked, but honestly, stick with spinach unless you really love chewing.
- One time I tried stuffing with roasted red peppers instead of sun-dried tomatoes—good, but a bit soggier than I’d like. Your call though!
Equipment (But Don’t Panic If You Don’t Have It)
- Frying pan (or a big sauté pan, or honestly a cast iron skillet if you’re feeling rustic)
- Oven-safe baking dish (I’ve used a foil tray in a pinch. Not ideal, but it gets the job done.)
- Meat mallet or rolling pin—or even a wine bottle (yep, I’ve done it)
- Toothpicks, twine, or uncooked spaghetti for holding things together
How to Store (Though We Rarely Have Leftovers…)
In the rare event that you actually have some left, let them cool and pop in an airtight container in the fridge. They’ll keep for up to two days; supposedly they freeze okay, but to be honest, I’ve only done that once and they got a bit mushy after reheating. Oh, and don’t store with the toothpicks in (I learned that the hard way—ouch).
Serving: How I Dish These Up
I love slicing these into thick rounds and serving on a big platter—makes it look all fancy, even if the kitchen still looks like a tornado hit. My lot likes them with a quick lemony couscous (here’s a couscous recipe I riff on) and a big green salad. Sometimes I sneak some tzatziki on the side, but that’s just me. Oh, and if it’s a weeknight, chips are totally fair game. Don’t let anyone tell you otherwise.
Pro Tips: Lessons Learned The Hard Way
- I once tried rushing the chicken browning step—ended up with sad, pale rolls. Take the extra two minutes; you’ll be happier, promise.
- Let the rolls rest before slicing or the filling just squidges out everywhere. Seriously, it’s worth the wait (even if you’re starving).
FAQ (Because People Always Ask)
- Can I prep these ahead? Yep! Assemble and keep in the fridge for a few hours before cooking. Just don’t try overnight; the spinach gets all wilty and a bit sad.
- What if I don’t have toothpicks? Like I said, uncooked spaghetti works in a pinch. Or just place seam-side down and hope for the best—sometimes I do that if I’m in a rush, and it mostly works.
- Can I use something other than feta? Probably... but honestly, I think feta just gives the best tang and texture. Halloumi is too squeaky, and ricotta’s too runny.
- Is there a way to make this dairy free? There are some decent vegan fetas out there now, like Violife (not sponsored, just what I use when my friend Jess comes over). Texture’s a bit different, but still tasty.
- Can I grill these instead of baking? Actually, yes! Just be sure to oil the grill well and turn gently. I’ve lost a few down the cracks before, which is always a bummer.
- What’s a good wine to go with this? Ooh, I love a crisp Sauvignon Blanc with these, but sometimes I just grab whatever’s open. Here’s a fun wine pairing guide if you want to get fancy.
And if you want to see exactly how I roll these (pun intended), there are some great step-by-step videos on YouTube that show every detail—even the bits where the filling escapes, which makes me feel better about mine.
Anyway, that’s my rambling guide to my favorite chicken rolls. If you try it, let me know how it goes—or if you have a clever hack for keeping the filling inside, I’m all ears. Happy rolling!