Real Recipes From Real Home Cooks ®

athenian chicken rolls

★★★★★ 12
a recipe by
Danielle Lorton
Cowden, IL

This dish has an impressive presentation and will wow friends and family before they even take a bite!

Blue Ribbon Recipe

This recipe for Athenian chicken is a winner! It's a delicious way to enjoy chicken breasts with a Greek twist. Chicken is stuffed with a mixture of Feta cheese and spinach. Pan-frying the chicken before baking seals in the juices and the outside is crisp. Smooth and aromatic, the sauce is delicious and drizzled over the chicken when served. Hearty and satisfying, these chicken rolls are a fantastic meal.

— The Test Kitchen @kitchencrew
★★★★★ 12
serves 8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For athenian chicken rolls

  • 8
    boneless skinless chicken breasts
  • 1/2 tsp
    salt, divided
  • 1/4 tsp
    pepper, divided
  • 4 Tbsp
    olive oil, divided
  • 2 clove
    garlic, minced
  • 10 oz
    fresh spinach
  • 1/2 lb
    Feta cheese
  • 1/2 c
  • 3 lg
    eggs, beaten
  • 1 1/2 c
    bread crumbs, seasoned
  • 2 Tbsp
  • 3 Tbsp
    chopped mushrooms
  • 1 Tbsp
    all-purpose flour
  • 1 c
    chicken broth
  • 3/4 c
    white wine, dry
  • 1/2 md
    lemon, juiced
  • 1 Tbsp
    capers, drained

How To Make athenian chicken rolls

  • Pounding the chicken breasts.
    Place chicken between two pieces of wax paper and gently pound until almost double in size. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
  • Wilting spinach in garlic and oil.
    In a large frypan, place 2 Tbsp olive oil and heat to a medium temperature. Add garlic and cook; stir for 30 seconds. Add spinach and saute until barely wilted. Stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
  • Spinach filling spread over the chicken and sprinkled with cheese.
    Remove mixture from frypan. Drain, cool, and divide into 8 parts. On each chicken breast, place 1 part of the spinach mixture. Sprinkle cheese evenly over the chicken. Roll up and fasten with toothpicks.
  • Chicken rolled and dipped in eggs and bread crumbs.
    In a medium bowl, mix eggs and milk. In a separate shallow bowl, place bread crumbs. Dredge the chicken by dipping first in egg mixture and then in bread crumbs.
  • Browning the chicken.
    In the same frypan, place the remaining 2 Tbsp olive oil and heat to medium temperature. Add chicken and cook until brown.
  • Baking the chicken to continue to cook.
    Remove chicken to a pan with cover. Bake in a 350 F degree oven for about 30 minutes or until a fork can be inserted with ease.
  • Butter, mushrooms, chicken broth, wine, lemon juice, and capers in a pan for the sauce.
    To make the sauce, drain most of the oil from the frypan. Leave brown bits on the bottom of the pan. Add butter and melt over medium heat. Add mushrooms and saute for about 2 minutes. Add flour, stirring to blend and thicken. Add chicken broth, wine, lemon juice, and capers. Cook for about 4 minutes or until thickened.
  • Athenian Chicken Roll with sauce poured over and on a plate with rice.
    Place chicken rolls on a serving dish and pour sauce over the rolls.

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