# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approx. 6 oz each)
02 - Salt and freshly ground black pepper, to taste
→ Filling
03 - 5 oz baby spinach, chopped
04 - 4 oz feta cheese, crumbled
05 - 1 small red onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
08 - 1 tbsp fresh parsley, chopped
09 - 1 tbsp olive oil
→ Coating and Baking
10 - 2 tbsp olive oil, for searing
11 - 1 tsp dried oregano
12 - Juice of 1/2 lemon
# How to Make It:
01 - Set the oven to 400°F to warm up while preparing the dish.
02 - Place each chicken breast between parchment or plastic wrap sheets and gently pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
03 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic for 2 minutes until softened. Add chopped spinach and cook, stirring, until wilted, roughly 2 minutes. Remove from heat and let cool slightly.
04 - Combine the sautéed spinach mixture with crumbled feta, dill, and parsley in a bowl. Stir thoroughly to blend flavors.
05 - Lay each chicken breast flat and spread one-quarter of the filling evenly along one edge. Roll tightly and secure with toothpicks or kitchen twine.
06 - Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Sear each stuffed chicken roll 2-3 minutes per side until golden brown.
07 - Sprinkle dried oregano over the seared rolls and squeeze lemon juice evenly on top.
08 - Transfer skillet to the oven and bake for 18-22 minutes, until the internal temperature reaches 165°F and chicken is cooked through.
09 - Remove the toothpicks or twine before serving. Slice the rolls if desired.
