Greek Chicken Roulade with Spinach and Feta

The inspiration for this post on a Greek Chicken Roulade with Spinach and Feta is my wife.  Is that a common theme?  You bet.  As I write this post, I am on my way back home from a retail real estate conference – ICSC.  And do you know what today is?  It is my anniversary!  So I get to fly back home to spend my anniversary with my wife.  This is a good day.

Greek Chicken Roulade from Feed Your Soul Too

Greek Chicken Roulade

I believe we are all rather particular about what we eat.  Or said differently, we have certain foods we favor.  I think my wife would eat feta at every meal if she could.  That might be a small exaggeration but only a small one.  We had some chicken that we had defrosted and I wanted to use.  I really enjoy roulades or stuffed chicken recipes.  The idea was quite simple.  I know spinach would be a good compliment to the feta.  I chose to make this dish in a roulade style because I like the appearance better.  I think roulades look really cool and you can see all the ingredients in the recipe.

My learning for this Greek Chicken Roulade with Spinach and Feta is how to do the roulade.  I have labored before trying to roll chicken and use toothpicks.  But using feta which is a cheese that does not melt easily made for a much easier preparation.  As you can see, the roll is a true roll.  There is no need to make sure that everything is STUFFED inside.  The cheese will not melt so much it runs out of the chicken and all over the tray.  I also complimented the chicken by adding the feta and spinach to the orzo.  A beautiful dinner and easier to make than you would expect.

The cast of characters.

Ingredients

The chicken rolled out and topped with the spinach and feta.

Spinach and Feta Added to Chicken

The rolled chicken on the baking tray before baking.

Rolled Chicken in Baking Tray

The Greek Chicken Roulade with Spinach and Feta plated.

Greek Chicken Roulade plated

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Homemade Greek Tomato Sauce & Greek Chicken Roulade

Creating a great tasting Greek Tomato Sauce developed for a stuffed feta chicken roulade to entertain some guests.

Course dinner

Cuisine Chicken, DIY, Greek food, roulade

Keyword chicken, Chicken recipes, DIY, entertaining, Greek recipe, Tomato sauce

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6 people

Author Peter

Ingredients

Chicken Roulade

• 4 Whole Chicken Breasts butterflied
• 8 Ounces Baby Spinach
• 6 Ounces Feta Cheese
• 1 Tbsp Greek Olive Oil
• 1 Tbsp Mediterranean Sea Salt
• 1 Tbsp Mediterranean Oregano
• 2 Tsp Salt
• 2 Tsp Black Pepper

Greek Tomato Sauce

• 58 Ounces Crushed tomatoes with garlic and herbs
• 3 Cloves Garlic minced
• 1 Large Bay leaf
• 2 - 3 Inch Cinnamon stick
• 2 Stalks Celery diced
• 2 Whole Carrots diced
• 2 Tbsp Tomato Paste
• 1 Whole Red onion diced
• 2 Tsp Allspice
• 1 Tbsp Vegan base
• 1 Tsp Salt
• 2 Tsp Ground black pepper
• 2 Tsp Oregano
• 2 Tsp Thyme
• 2 Sprigs Fresh dill
• 1 Sprig Fresh mint
• 1/4 Bunch Fresh Parsley
• 1 Tbsp Greek olive oil
• 1/2 Cup Water
• 3/4 Cup Red wine

Instructions

Greek Tomato Sauce

1. Begin by heating the oil in a Dutch oven over medium high heat. Next, add in the vegetables and soften for 5 - 7 minutes. Add in the garlic and cook for 1 minute. Then, add in the tomato paste and cook out the bitterness for 2 minutes or so. Next, add in the spices and cook for 1 minute.

   Pour in the wine and water and cook until it reduces in half. Next, add in the crushed tomatoes, the bay leaf and cinnamon stick. Let it simmer for 10 minutes. Finish by adding in the fresh herbs. Mix well and cook for 2 minutes. Now it is ready for serving.

Greek Chicken Roulade

1. Butterfly the chicken breasts cutting them horizontally.  Spice both sides of the chicken breasts with all the spices.  

   Lay the chicken out on a board.  Top with a few pieces of spinach and then top with the feta cheese.  Start to make the roulade by rolling from the small end until fully rolled up. Take butcher twine and tie up the breasts.

   Begin by searing the breasts in a skillet until brown on each side.  Place in a 350 degree oven and cook for 25 - 30 minutes.  Remove from oven and let rest for a couple of minutes.

   Serve with herb rice and top with the tomato sauce.

   Enjoy!