Spinach and Feta Chicken Rolls

Ingredients:

4 boneless, skinless chicken breasts: Ensure they are of even thickness for uniform cooking.
1/2 cup chopped fresh spinach: You can use Baby Spinach for a more tender texture.
1/2 cup crumbled feta cheese: Goat cheese can also be a great alternative for a different flavor.
1/4 cup finely chopped onion: Red onion adds a bit of color and sweetness.
2 cloves garlic, minced: Fresh garlic will enhance the overall flavor.
1 tablespoon olive oil: Extra virgin olive oil can add a richer taste.
Salt and pepper to taste: Adjust according to your preference.
1 teaspoon dried oregano or basil (optional): For Mediterranean flair.
1/4 teaspoon red pepper flakes (optional): If you like a bit of heat.
1/4 cup sun-dried tomatoes (optional): Chopped for added sweetness and texture.

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
Prepare the Filling:

In a medium bowl, combine the chopped spinach, crumbled feta cheese, onion, minced garlic, and olive oil.
Add salt, pepper, and any optional herbs or red pepper flakes to taste. Mix well until fully combined.
Prepare the Chicken:

Place each chicken breast between two pieces of plastic wrap or parchment paper. Gently pound with a meat mallet or a rolling pin until the chicken is about 1/2 inch thick. This helps tenderize the meat and creates a better rolling experience.
Lay the chicken breasts on a cutting board and season both sides with salt and pepper.
Fill the Chicken:

Spoon a generous amount of the spinach-feta mixture onto one side of each chicken breast. Roll them up tightly, starting from the filled side.
Secure each roll with toothpicks or kitchen twine to prevent the filling from escaping during cooking.
Sear the Chicken (Optional):

For a golden, crispy exterior, heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear each chicken roll for about 2-3 minutes on each side until golden brown. This step adds flavor but is optional if you prefer baking alone.
Bake:

If you seared the chicken, transfer the skillet directly to the oven. If not, place the stuffed chicken breasts in the prepared baking dish.
Bake for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F or 74°C).
Serve:

Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
Serve with a drizzle of the remaining pan juices, along with a side of roasted vegetables, quinoa, or a fresh salad for a complete meal.

Tips and Variations:

Herbs: Feel free to experiment with fresh herbs like parsley, dill, or thyme for added flavor.
Cheese: Try mixing cheeses—mozzarella for stretchiness or Parmesan for a nutty flavor.
Serving Suggestion: Pair with a light lemon vinaigrette salad or a creamy tzatziki for dipping.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Enjoy crafting and savoring this delightful dish!