Spinach and Feta Chicken Rolls
I made these Spinach and Feta Chicken Rolls for dinner last night. Rob and I both had seconds. Yummy and simple!
Yield: 4
Spinach and Chicken Rolls
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 lb chicken cutlets, (about 4)
- 1 tsp garlic, minced
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup baby spinach, chopped
- 3 Tbsp roasted red pepper, chopped
- 1/3 cup feta
- ⅓ cup panko breadcrumbs , whole wheat
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F.
- Rub chicken with garlic and sprinkle with salt and pepper, if desired.
- Divide and top each cutlet with spinach, roasted red pepper, and feta. Roll and secure with toothpicks.
- Sprinkle a few breadcrumbs in a shallow dish. set rolls on top. Add 1 tbsp of panko to top of each roll.
- Bake for 20 minutes or until juices run clear.
Notes
I've crafted this to be an egg-free recipe. If you prefer, mix breadcrumbs and egg together and dip roll in mixture prior to baking for a crispy coating.
