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.