Chicken Roulade Stuffed with Spinach and Feta
Boneless chicken breasts stuffed with spinach and feta cheese then breaded and baked.
servings: 2
total time: 2 hours 30 minutes
recipe by: Frankie
Ingredients
- 2 boneless skinless chicken breasts (9-10oz each)
- 10 oz frozen spinach, thawed and drained
- 2 cloves garlic, minced
- 3 TBSP unsalted butter
- 4 oz feta cheese
- 1 cup dry breadcrumbs
- 1 egg, lightly beaten
- salt and pepper
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Directions
- Butterfly the chicken breasts, pound them out evenly and liberally season both sides with salt and pepper. Place each chicken breast butterflied side up on a large piece of plastic wrap.
- Cook the spinach, garlic and 2 TBSP of the butter in a medium saucepan over medium heat about 6 minutes. Take off the heat and stir in the feta cheese. Add salt and pepper to taste.
- Spread the spinach mixture evenly on the upward middle side of each flattened chicken breast, about 1/2 inch away from the sides.
- Tuck in the sides of each breast and roll tightly, then roll tightly in the plastic wrap. Refrigerate for at least 1 hour.
- Preheat oven to 350°F.
- Place the beaten egg in a shallow dish and the breadcrumbs in another shallow dish. Unwrap the chicken and working one at a time roll each chicken in the egg mixture the coat with the breadcrumbs making sure to keep the chicken rolled up.
- Place the breaded chicken rolls seam side down in a baking dish. Melt the remaining 1 TBSP of butter and pour over top of the chicken rolls.
- Bake in the preheated oven for about 60 minutes or until internal temperature reaches 160°F.
- Let rest 5 minutes, slice and serve.
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