The inspiration for this Greek Chicken Spinach Feta Roulade is my wife’s love of feta and that I think chicken roulades look so cool. Some previous chicken roulades I have made include a similar GREEK CHICKEN ROULADE served with a bed of feta orzo (can’t do that any more – #glutenfree) and this INSIDE OUT CHICKEN FAJITAS. I have to say this latter recipe was so awesome. Note to self – I need to make this recipe again.
Feta is a well known Greek ingredient. But what exactly is it? FETA is a brined curd white cheese typically made from Sheep’s milk. As noted above, it is my wfie’s favorite cheese. As an aside, she really doesn’t like blue cheese. Taste variations are so interesting. I really like blue cheese but I am so so on feta. So you know this recipe was created to please my wife. You know what they say? HAPPY WIFE/HAPPY LIFE. So true.
Making the roulade takes a little bit of experience. I have not mastered a minimalist approach to tying the chicken but it is effective. I wrapped a lot of string to make sure the filling does not leak out. The first step is marinating the chicken with Greek olive oil, rosemary and Greek oregano. The next step is to pound the chicken fillets reasonably thin. In so doing, there is more surface area available for rolling the chicken. Before the chicken is tied, it is filled with wilted spinach and onion and the feta.
The butterflying and marinating of the chicken.
The prepping, rolling and tying of the chicken.
The Greek Chicken Spinach Feta Roulade Plated.
Greek Chicken Spinach Feta Roulade
- 6 Whole Chicken Breasts buterrflied
- 1/4 Cup Olive Oil
- 2 Sprigs Rosemary
- 2 Sprigs Thyme
- 2 Cloves Garlic rough chop
- 3 Tsp Oregano divided
- 3 Tsp Black Pepper divided
- 3 Tsp Salt divided
- 1 Bag Fresh Spinach
- 1/2 Whole Yellow Onion
- 6 Ounces Feta crumbled
Take all the ingredients (2 tsps each) up to the spinach and mix. Add the chicken and marinate overnight.
Remove the chicken and butterfly it.
Meanwhile, heat 1 tbsp of olive oil and soften the onions. Add the remaining spices and cook for 3 - 4 minutes. Add in the spinach and cook until wilted. Remove from stove and let cool. Mix in the crumbled feta.
Take the butterflied chicken and add the spinach onion feta mixture right in the middle. Roll up the chicken breast and tie it closed.
Heat a tbsp of olive oil and add the tied up chicken to the skillet. Brown on all sides and move to a baking tray. Finish cooking all the chicken roulades.
Place in a 325 degree oven and cook for 15 - 20 minutes. Let rest for 3 minutes. Cut and serve.