Feta Spinach stuffed Chicken Roulade
If you like Mediterranean flavors, you’ll enjoy this opportunity to change up your chicken. In some ways, chicken is like a chalkboard for foodies. You use the recipe one day, wipe off the board, and make something new. Amid such diversity, global tastes come into the picture. In this case, the chicken will be a bit like souvlaki.
Ingredients
- 1 lb thinly sliced chicken tenders
- 1 tsp lemon zest
- 2 tsp paprika
- 1 tsp oregano
- 1 tsp basil
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp Extra Virgin Olive Oil
- ½ tsp kosher salt
- ¼ tsp fresh ground pepper
- ⅔ cup thawed spinach
- ½ cup crumbled feta (flavored if you wish)
- ¼ cup ricotta
- 1 tsp freshly minced garlic
- ½ tbsp fresh chopped green onion
Instructions
- Set your oven for 400F
- Lay out the tenders and pat them dry. If they look thick, use a meat hammer to thin them out so they roll easily.
- Pat the chicken dry with paper towels
- Mix together all the dry seasonings
- Rub both sides of the chicken with them as evenly as possible
- Now combine wet items: feta, ricotta, green onions, and garlic.
- Thoroughly squeeze the water out of the spinach, then mix it in, too.
- Put an even portion of the cheese mixture at the end of the tender, facing you
- Roll it up and secure it with 2 toothpicks.
- Heat an iron frying pan to medium.
- Pour in the olive oil and give the pan a swirl so the oil covers the entire bottom.
- Brown the chicken for 3 minutes on each side (look for them to be golden brown).
- Move the pan into the oven for 16 minutes.
- Check them and make sure they’ve reached 160 within
- Let them set for 5 minutes before serving
Notes
Have an offering of Tzatziki sauce for dipping.