Name: Greek Chicken Roll-up
Yield: 3
Ingredients: 1 tbsp olive oil; 1/2 medium red onion, small dice; 3 cups spinach leaves (tough stems removed, washed thoroughly and dried); 2 Bell Peppers, chopped; 6 Garlic Cloves, chopped; 1/3 cup crumbled feta cheese; Kosher salt (to taste); Freshly ground black pepper (to taste); Garlic Powder (to taste); 9 oz Can Crushed Tomatoes; 2 boneless, skinless chicken breasts (10-ounce each)

Check out this insanely tasty recipe for Greek Chicken Roll-ups. This one will require a little more prep than some of the others, but it’s worth it!

Greek Chicken Roll-up

Course

Main Dish

Cuisine

Greek

Servings

Ingredients

1 tbsp olive oil
1/2 medium red onion, small dice
3 cups spinach leaves tough stems removed, washed thoroughly and dried
2 Bell Peppers, chopped
6 Garlic Cloves, chopped
1/3 cup crumbled feta cheese
kosher salt to taste
Freshly ground black pepper to taste
Garlic Powder to taste
9 oz Can Crushed Tomatoes
2 boneless, skinless chicken breasts 10-ounce each

Course

Main Dish

Cuisine

Greek

Servings

Ingredients

1 tbsp olive oil
1/2 medium red onion, small dice
3 cups spinach leaves tough stems removed, washed thoroughly and dried
2 Bell Peppers, chopped
6 Garlic Cloves, chopped
1/3 cup crumbled feta cheese
kosher salt to taste
Freshly ground black pepper to taste
Garlic Powder to taste
9 oz Can Crushed Tomatoes
2 boneless, skinless chicken breasts 10-ounce each

Instructions

Heat the oven to 425°F.
Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering.
Add onion and 1/2 of the chopped garlic and sauté until soft, about 8 to 10 minutes.
Add spinach and sauté until wilted and water evaporates, about 2 minutes.
Season with salt and freshly ground black pepper.
Remove mixture from the pan and transfer to a bowl to cool.
Cut each chicken breast in half horizontally.
Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick.
Season all over with salt, garlic powder, and black pepper.
Stir feta into cooled spinach mixture.
Lay chicken breasts on a cutting board so the narrowest ends face you.
Place 1/4 of the spinach mixture halfway up each chicken piece.
Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder. (toothpicks are optional, I can usually get the chicken to stay rolled up without them.)
Repeat with remaining chicken and filling.
Fill a large baking dish with the Crushed tomatoes, Bell peppers, and the remainder of the garlic. Season with salt, pepper, garlic powder, and any other herbs of your choosing.
Place the chicken roll-ups in the baking dish and cover them in the tomato, pepper, mixture.
Put the baking dish in the oven and cook for approximately 25 min.
While the chicken is baking you should be occasionally basting with the tomatoes and peppers, this keeps the chicken extra tender.

Recipe Notes

Serve on it’s own or with a little bit of quinoa.

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