Chicken Rolls with Spinach and Feta

Servings: 4


1 tablespoon olive oil, divided

1 medium onion, chopped

10 ounces spinach, fresh

1 teaspoon lemon, zest of

1/4 cup feta cheese, crumbled

1 teaspoon table salt, divided

1/2 teaspoon black pepper, divided

4 tablespoons of sun-dried tomato pesto or regular pesto

1 tablespoon fresh parsley

1 lb boneless skinless chicken breast, pounded and flattened


In a large bowl combine chicken and pesto. Marinade for at least 1/2 hour.  Preheat oven to 400 degrees. In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes. Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Lay chicken breasts in baking pan (about 13 by 9 inches)  coated thinly with olive oil. Divide spinach mixture between chicken breasts. Roll up and secure with toothpicks. Sprinkle with remaining salt and pepper. Bake chicken for about 35- 40 minutes until chicken is cooked. Sprinkle with fresh parsley, remove tooth picks and serve.


One Response to “Chicken Rolls with Spinach and Feta”


  1. Recipes by Dallin « Carlas CookBook - June 12, 2010

    […] Chicken Rolls with Spinach and Feta […]

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