Rolled Chicken with Feta (Printable Version)

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts

→ Vegetables and Herbs

02 - 1 cup fresh spinach
03 - 1/4 cup sun-dried tomatoes, chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano

→ Dairy

06 - 1/2 cup feta cheese, crumbled

→ Liquids and Seasoning

07 - 2 tablespoons olive oil
08 - 1/2 cup chicken broth
09 - Salt and pepper, to taste

# Step-by-Step Directions:

01 - Preheat oven to 190°C (375°F) to ensure even cooking.
02 - In a bowl, mix spinach, feta cheese, sun-dried tomatoes, minced garlic, dried oregano, salt, and pepper until well combined.
03 - Place each chicken breast between plastic wrap and gently pound to an even thickness of about 1.25 cm using a meat mallet or rolling pin.
04 - Spread filling along one edge of each flattened chicken breast, then carefully roll up and secure with toothpicks or kitchen twine.
05 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken rolls for 3-4 minutes per side until golden brown.
06 - Pour chicken broth into skillet and transfer to the oven. Bake for 25-30 minutes until the internal temperature reaches 74°C.
07 - Allow chicken to rest for 5 minutes before slicing to retain juiciness.

# Helpful Notes:

01 - Ensure chicken breasts are pounded evenly for uniform cooking and easier rolling.
02 - Use a meat thermometer to avoid overcooking and retain moisture.
03 - Letting the chicken rest post-baking allows juices to redistribute, enhancing tenderness.

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