Chicken Roulades With Spinach, Feta And Sun Dried Tomatoes - Main Dish Recipe for Quick Dinner

Chicken breasts can get a little boring, right? You grill them, you bake them, you sauté them—after a while, it’s like, meh. Time to shake things up. That’s where these Chicken Roll Ups come in. They’re basically chicken pinwheels stuffed with all the good stuff: fresh spinach, creamy feta, and sweet sun dried tomatoes. IMO, that combo is straight fire.

Now, don’t let the fancy name fool you. “Roulade” might sound like something out of a five-star restaurant, but it’s just a chic way of saying Chicken Roll Ups. The best part? They’re quick to prep, easy to cook, and they totally upgrade your dinner game. Perfect for busy weeknights when you’re over the usual chicken breast recipes, but also impressive enough for guests. Win-win.

What makes this recipe extra awesome is how it ticks so many boxes. Following the Mediterranean Diet Recipes trend? Check. Craving something healthy but not bland? Double check. Need ideas for low carb rezepte that don’t taste like “diet food”? Done. These roulades nail it all while still being one of the most flavorful chicken dishes recipes you’ll ever try.

And let’s not forget, the filling is customizable. Wanna swap feta for goat cheese? Go for it. Add some fresh basil? Even better. Think of it as your blank canvas for creating drool-worthy Mediterranean recipes that never get old.

So, if you’re tired of the same old poultry routine, give these roulades a shot. They’re satisfying, juicy, and hands-down one of the easiest main dish recipes to pull off when you want to impress without stressing. Consider this your official permission slip to ditch boring chicken dinners forever.

Tell me—are you team “simple weeknight cooking,” or do you like to flex with fancy-looking meals that are secretly easy?

Chicken Roulades With Spinach, Feta And Sun Dried Tomatoes - Main Dish Recipe for Quick Dinner

Servings: 4   |   Author: Aleda
Category: Main Dish
Prep Time: 15 minutes   |   Cook Time: 25 minutes   |   Total Time: 40 minutes

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Ingredients

• 2 boneless chicken breasts, sliced in half lengthwise and flattened to about ¼-inch thick
• ⅓ cup frozen spinach, thawed and squeezed to remove excess liquid
• 8 pieces sun-dried tomatoes, finely chopped
• 1 ½ ounces crumbled feta cheese
• 4 tablespoons grated Parmesan cheese, divided
• 2 tablespoons cream cheese, softened
• Leaves from 2 sprigs fresh thyme, chopped
• Salt and freshly ground black pepper, to taste
• Light coating of oil spray or a mist of olive oil

Directions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the spinach, sun-dried tomatoes, feta, cream cheese, and half of the Parmesan until combined.
3. Lay the chicken cutlets flat and spread one-quarter of the filling over each piece.
4. Roll the chicken tightly and place seam-side down on a parchment-lined baking sheet.
5. Season with salt, pepper, thyme, and sprinkle the rest of the Parmesan on top.
6. Bake for 20–25 minutes, until nearly cooked through.
7. Turn the oven to broil and cook for another 5 minutes until the tops are golden.
8. Serve immediately while hot.

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