A delightful twist on stuffed chicken breasts, combining spinach, feta, and aromatic herbs for a flavorful dish.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and the right texture.
In a saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant, then stir in the fresh spinach until wilted. Remove from heat and set aside.
Cook the spinach just until wilted to retain its vibrant color.
Place each chicken breast between two pieces of plastic wrap. Use a meat mallet to pound them to an even thickness of about 1/4 inch.
Even thickness ensures the chicken cooks evenly.
Spoon a portion of the spinach mixture onto each chicken breast. Top with crumbled feta cheese. Roll up the chicken, tucking in the sides, and secure with toothpicks.
Secure the rolls tightly to prevent the filling from spilling out during cooking.
Place the stuffed chicken rolls in a baking dish. Brush with olive oil and sprinkle with lemon pepper and oregano.
Brushing with olive oil helps the seasoning stick and adds a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 170°F (75°C).
Use a meat thermometer to ensure the chicken is fully cooked.
Remove the toothpicks before serving. Garnish with chopped parsley and additional crumbled feta, if desired.
Adding fresh parsley enhances the presentation and flavor.
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