Ingredients:
- 1.5 lb boneless skinless chicken breasts
- 1 tsp kosher salt
- 0.5 tsp freshly cracked black pepper
- 1 tsp smoked paprika
- 2 tbsp extra virgin olive oil
- 4 oz cream cheese, softened
- 2 cups fresh baby spinach, finely chopped
- 0.25 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 0.5 tsp dried oregano
- 0.5 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Instructions:
- Slice the 1.5 lb chicken breasts in half horizontally (butterfly style) but don't cut all the way through. Open them like a book, place them between two sheets of plastic wrap, and pound them with your mallet until they are an even 1/4 inch thick. Season both sides with 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp smoked paprika.
- In a small bowl, stir together the 4 oz softened cream cheese, 2 cups chopped spinach, 0.25 cup feta, minced garlic, and 0.5 tsp oregano. Mix until the spinach is evenly distributed and the mixture is a pale green color. Spread about 2-3 tablespoons of the filling onto each chicken breast. Leave a 1/2 inch border around the edges. Roll the chicken tightly starting from the narrowest end, tucking the sides in as you go.
- Insert 2-3 toothpicks into the seam of each roll to hold it together. On a shallow plate, combine the 0.5 cup panko, 0.25 cup Parmesan, and 1 tbsp parsley. Drizzle the chicken rolls with 1 tbsp of olive oil to help the crumbs stick. Press each roll into the breadcrumbs until they are fully submerged and coated.
- Heat 1 tbsp olive oil in your skillet over medium heat. Place the rolls seam side down in the pan. Cook for 5-6 minutes without moving them until the bottom is a deep, crusty brown. Turn the heat down to medium low. Flip the rolls and cover the pan with a lid. Cook for another 12-15 minutes until the internal temperature reaches 165°F (74°C) and the chicken feels firm to the touch.
- Transfer the chicken to a cutting board. Let it rest for 5 minutes before removing the toothpicks and slicing.