Every now and then, I realize I’ve let the spinach situation get out of hand, you know, that moment where it’s either cook it or watch it wilt into nothing. And since my house had already put in a firm request for no more soup, I needed to think of something else to make for dinner. 

I knew I had chicken breasts in the freezer, feta in the fridge and sun-dried tomatoes and red onions on hand. My first thought was to stuff the chicken, but the idea of cutting tiny pockets in the chicken breasts was not appealing. Rolling them up felt much easier, same flavours, way less fuss, and they cook more evenly.

These roll-ups look like you went all out, but they’re surprisingly simple. Pound the chicken thin, spread the filling, roll, season, cover, and bake. Covering the dish at the start keeps everything juicy, and uncovering at the end gives the outside a nice finish. It’s flavourful, practical, and uses ingredients many of us already have on hand.

Here’s how to make them.

Mediterranean Chicken Roll-Ups

(Serves 4)

Ingredients

• 4 skinless boneless chicken breasts

• 2 cups fresh spinach, chopped

• 1/2 cup crumbled feta

• 1/4 cup sun-dried tomatoes, chopped

• 2 garlic cloves, minced

• 2 tbsp olive oil, divided

• 1 tsp dried oregano

• Salt + black pepper

• 2–3 tbsp broth or water

• Toothpicks

Directions

1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet, then cook the garlic and spinach until the spinach softens. Take the pan off the heat and stir in the feta and sun-dried tomatoes, then set the mixture aside to cool slightly.
3. Place each chicken breast between two pieces of parchment or plastic wrap and pound it to about 1/4-inch thickness. Lay them flat and divide the spinach mixture across the surface, leaving a small border. Roll each piece tightly and secure with toothpicks.
4. Brush the outside of the roll-ups with the remaining tablespoon of olive oil and season with oregano, salt, and pepper. Set them seam-side down in a baking dish and pour 2–3 tablespoons of broth or water into the bottom of the dish.
5. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue cooking for 5–10 minutes more, until the chicken reaches 165°F. Let the roll-ups rest for 5 minutes before slicing into rounds.
6. Serve with roasted potatoes, orzo, rice, green beans, or mixed greens.

If you’re also staring at a bag of spinach, wondering what to do with it before it turns into compost material, give this one a try. It’s easy, it’s tasty, and it might just work its way into your regular rotation.