• Cooking Time:
  • Servings: 2
  • Preparation Time:



  • 2 chicken breasts
  • 50-60g/1,7-2,1 oz. feta, crumbled
  • 1-1½ tablespoons ricotta
  • 1 teaspoon dry thyme or mint
  • 1-1½ teaspoon lemon juice
  • 1-1½ teaspoon olive oil
  • Salt & pepper
  • A handful of baby spinach leaves
  • 1 tablespoon olive oil
  • 1 tablespoon butter


  • In a bowl, mix the feta, ricotta, thyme, lemon juice and olive oil with a fork. Add salt and pepper to taste, and set aside.
  • On a chopping board, put one chicken breast between 2 sheets of Clingfilm, and flatten it with the flat side of a meat tenderizer. You want your chicken breast to be even in thickness all over so the cooking will be more uniform.
  • Remove the top sheet of Clingfilm and spread half the cheese mix on top.
  • Cover with a few baby spinach leaves and roll as tightly as possible, using the bottom piece of film if needed. Secure with toothpicks or tie it with string.
  • Repeat with the second breast.
  • Melt the butter and olive oil in a frying pan over high heat. When sizzling hot, add your chicken. Cook, turning often, until golden on all sides.
  • Remove the chicken and deglaze your pan with the liquid of your choice (I chose lemon juice), scraping all the bits.
  • Serve immediately.

Categories: Dairy  Dinner  Lunch  Poultry  Savory 

Author Credit: Me

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