Spinach & Feta Chicken Roll-ups

Spinach & Feta Chicken Roll-ups

Chicken cutlets stuffed and rolled with a zesty filling made of baby spinach, feta cheese, black olives and roasted red peppers. They’re coated in Parmesan and panko bread crumbs to bake up golden and crispy.

You can use chicken cutlets as is or boneless skinless chicken breasts that you will have to pound thin with a meat mallet. If you don’t have a meat mallet, or can’t find it, as was the case the day I made these, you can try using a small cast iron frying pan. It works, just not quite as well, I couldn’t get my chicken as thin as I like it. The thinner you can get the chicken, the easier they are to roll up. Next time I’ll go for a hammer.

Once the chicken is pounded thin lay fresh baby spinach leaves down and top with a smattering each of crumbled feta, sliced olives and chopped, roasted red peppers. You can add another layer of spinach to help hold them in place while you roll them up.

They take a dip in egg and bread crumbs then go on a trip to the oven where they come out juicy, tender and delicious. Perfect served with rice, couscous or another grain. A little dab of honey mustard doesn’t hurt either.

Spinach & Feta Stuffed Chicken Roll-ups

Spinach & Feta Chicken Roll-ups

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Spinach & Feta Chicken Roll-ups


4 – 5 chicken cutlets or boneless, skinless chicken breasts (about 1.5 pounds)
coarse salt and fresh black pepper
2 cups fresh baby spinach
3/4 cup crumbled feta
1/2 cup sliced black olives
1/3 cup diced, roasted red peppers (jarred)
2 large eggs
1 teaspoon Dijon mustard
1/3 cup panko crumbs (Japanese bread crumbs)
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese


  1. Preheat oven to 400 degrees F. Grease a roasting pan or baking sheet with sides. You can line it first with aluminum foil for easy clean-up.
  2. If using chicken breasts pound them to 1/4-inch thickness between two pieces of plastic wrap on a cutting board. Skip this if using chicken cutlets.
  3. Season the chicken well with salt and pepper. Starting on the smaller end of the chicken breast lay down 2 layers of spinach leaves followed by a 1/4 or 1/5 (depending on how many breasts you have) of the feta, olives and red peppers. Top with another layer of spinach.
  4. Roll them up and secure with a toothpick.
  5. Set up a dredging station:
  6. In a wide, shallow bowl whisk the eggs and mustard together with a dash of salt and pepper. In a separate wide, shallow bowl combine the panko, bread crumbs and Parmesan.
  7. Dip the chicken in the egg then into the bread crumbs, patting them on with your hands. Place on the baking sheet.
  8. Bake 25 minutes or until chicken is cooked through. Internal temperature of the chicken (not the filling) on a meat thermometer should register 165 – 174 degrees F.


Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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