When I saw my good friend Kristy's post on Lychee Chicken Rolls on her food blog it reminded me of a chicken roll that I've made a lot, but haven't made recently. Thanks Kristy! This dish is a nice way to do something different with chicken breasts, it really dresses it up, looks impressive, but is so easy to make. Perfect for a quick easy midweek meal, or a way to impress dinner guests!
I served this with the baked beets I posted yesterday, and (as long as I had the oven on) I threw some cauliflower with olive oil and lemon juice, in another stoneware pan next to it.
First flatten the chicken breasts if you didn't buy the cutlets that are already flat. I just cut these in half and opened it up like a book. I didn't take the time to pound them out to make them all even and thinner, and it worked okay for my family. Lol! You might want to make it look a little nicer if serving it for guests. :D
Season the chicken, I used zaatar (a middle eastern seasoning of sumac, sesame seeds and green dried herbs, like marjoram, thyme, savory and others, there are many different versions) salt and pepper. Then add the the spinach and feta. For my daughter I used provolone and salami, she's okay with a little bit of spinach, but I just left it out of hers this time. The zaatar gave it a nice tang to the spinach.
Roll them up like a burrito and secure them with some cooking twine (I happened to have a lot of this and am so happy to be using it). If you don't have any butchers string you can always use 15 toothpicks ...hehehe! (Kristy that was just for you! and I'm just kidding! I couldn't resist). Try to tuck some of the ends in if you can, but don't worry if you can't, you'll just have some of the cheese ooze out if you are using a melting cheese. It's still good!
Use a skillet that you can put in the oven. Heat a little oil in the pan and brown the chicken on stove top. Finish in a medium heated oven 350 F for about 15 minutes until cooked through.