Greek Chicken and Spinach Roulade with Lemon Butter Sauce

Leilani Waller


I came up with this recipe after making steak gyros, I always end up with left over tzatziki sauce and always ended up throwing some away. This was born out of the hate of wasted good food.

★★★★★ 2 votes
20 Min
35 Min


1 c
feta cheese
1 c
greek yogurt
4 clove
garlic minced
4 Tbsp
lemon juice ( juice of two lemons)
2 dash(es)
favorite hot sauce
1 tsp
1 tsp
1 tsp
salt and pepper
1 to 1/2 lb
boneless breast of chicken
1 pkg
baby spinach
1 1/2 c
panko bread crumbs
2 large
1 small
onion diced
3-4 Tbsp
olive oil
1 stick
2 tsp
1 Tbsp
1/4 c
kalamata olives sliced thin or diced


1In a food processor combine feta, yogurt, garlic, juice of one lemon (two tbls), hot sauce, oregeno, cumin, coriander and salt and pepper to taste. Blend well and set aside. This is your tzatziki sauce. (Reserve half for steak gyros)
2In a large saute pan heat 2 tbls olive oil and saute onion until soft. add garlic and baby spinach and saute until wilted down. Add capers and sliced olives and pepper to taste
3Put spinach mixture in bowl and add 1 cup of tzatziki sauce and
4Pound out chicken breast thin and put 1/4 of the spinach/tzatziki sauce mixture per breast at one end of chicken then roll chicken into a log and secure with tooth picks
5Prepare 2 dishes for coating. (I find pie plates the easiest) One with 2 eggs whisked and one with the cup or so of panko
6heat the same saute pan that the spinach was sauted in with rest of olive oil
7dip each roulade in egg wash then panko crumbs and Place a rack on baking sheet, place rolades on rack and bake at 375 degrees for 35 minutes
8While chicken is resting Melt butter 2tlbs of the lemon juice 2 cloves of minced garlic and parsley in a saucepan and put in serving dish to drizzle over roulades

About this Recipe

Course/Dish: Chicken
Collection: Go Bold with Butter
Other Tag: Healthy