Yes, you read that correctly. Spinach, feta, and mozzarella cheese stuffed chicken. And yes, it’s wonderful.
As you may have read already, I’ve developed a slight obsession with spinach and feta, thanks to our wonderful friends Matt and Alison. They introduced me to feta cheese when they had us over for pita pockets one night. Love at first bite. Anyhow, at this point, I’m sure you’re ready for the recipe, so here it is, folks!
Spinach, Feta and Mozz Chicken Roll-Ups
3 boneless, skinless chicken breasts, fat removed
3/4 C fresh baby spinach leaves
2 T feta cheese
3 T shredded mozzarella cheese
Preheat oven to 350º. Place each chicken breast seperately in a gallon-size zip top bag and pound each out with a meat mallet until about 3/8″ thick all over. Remove from zip top bags and season to taste with salt, pepper, garlic, and basil. Chop your spinach into small pieces. I like to roll mine up and do a chiffonade cut, but that’s up to you. Place about 1/3 of your spinach onto the center of each chicken breast. Now top the spinach with about 2 t of feta cheese and 1 T of mozzarella cheese.
Roll up each piece of chicken, tucking in the sides as you go, and pin into place with toothpicks. (Try to do a better job than I did at keeping all of your filling inside your chicken roll) Use as many as you need, but keep count so you can be sure to remove them all after cooking!
Now heat some cooking oil (I use coconut oil) in a frying pan and sear both sides of your chicken rolls. I cooked mine for about 3 minutes on each side. If I hadn’t been rushing it, I would have let each side cook just a little longer, until a nice golden brown. I was in a hurry.
Remove your chicken roll-ups from the frying pan and place them into a foil-covered baking pan (I used a plain old 9×13 pan) and bake for 30 minutes. Remove from oven and allow to rest for a few minutes before cutting them open. You can top them with a bit of colby jack cheese if you’d like. Now enjoy!