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Crispy Stuffed Chicken Rolls with Spinach, Feta & Hot Honey Glaze

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Juicy chicken rolls stuffed with a creamy spinach and feta filling, finished with a sweet and spicy hot honey glaze. Perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 thin-sliced chicken breasts (about 1.5–2 lb total), pounded 1/4 inch thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (optional)
  • 2 cups fresh spinach (or 1 cup frozen, thawed and well squeezed dry)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or butter
  • 1/2 cup crumbled feta
  • 1/3 cup cream cheese or ricotta
  • Zest of 1/2 lemon (optional)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil (to mix with panko or spray on top)
  • 1/3 cup honey
  • 1–2 teaspoons hot sauce or 1/2 teaspoon red pepper flakes (to taste)
  • 1 teaspoon apple cider vinegar or lemon juice
  • Pinch of salt
  • 1 teaspoon butter (optional, for shine)

Instructions

  1. Heat oven to 400°F (200°C). Line a sheet pan with parchment and set a wire rack on top. Lightly oil or spray the rack.
  2. Sauté garlic in olive oil over medium heat for 30 seconds. Add spinach and cook until wilted (1–2 minutes). Cool slightly, then stir in feta, cream cheese or ricotta, and lemon zest. Season with a pinch of salt and pepper.
  3. Pound each breast to 1/4 inch thick. Season both sides with salt, pepper, and paprika. Lay smooth side down.
  4. Spread a thin layer of spinach-feta filling over each piece, leaving a small border. Roll up tightly from the short end. Secure with 2–3 toothpicks, seam side down.
  5. Dredge each roll in flour (shake off extra), dip in egg, then coat in panko. Gently press to help the crumbs stick. Lightly spray or drizzle the rolls with oil.
  6. Place on the prepared rack and bake 18–22 minutes, until the coating is golden and the internal temp hits 165°F (74°C). While they bake, warm the honey, hot sauce, vinegar, salt, and butter in a small pan for 1–2 minutes.
  7. Rest chicken 5 minutes. Remove toothpicks. Spoon or brush on the hot honey glaze. Slice into rounds or serve whole.

Notes

Chill the rolled, breaded chicken 10 minutes before baking to help it hold shape. Don’t overfill to prevent leaks.

Nutrition

Find it online: https://recipesunfolded.com/crispy-stuffed-chicken-rolls-spinach-feta-hot-honey-glaze/

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