1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about ¼ inch thick. This helps it cook evenly and makes rolling easier.
3. In a small bowl, combine the chopped spinach, feta cheese, minced garlic, oregano, a pinch of salt, and pepper. Mix well to create your filling. I love adding a splash of olive oil here to keep it moist, especially if using frozen spinach.
4. Spread a generous spoonful of the filling along the wide end of each flattened chicken breast, leaving a small border all around.
5. Carefully roll up each breast, starting from the filled end, and secure with toothpicks or kitchen twine to keep the filling inside during baking.
6. Heat a tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Once hot, sear the rolled chicken on all sides until golden brown, about 2-3 minutes per side. This step adds flavor and helps seal the filling in.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and juices run clear. If you prefer, you can transfer the rolls to a baking dish instead of using a skillet.
8. Remove from oven, discard toothpicks or twine, and let rest for a few minutes before slicing. This helps retain the juices and makes for cleaner slices.
9. Serve warm, garnished with fresh herbs if desired. I often sprinkle a little extra feta or a squeeze of lemon to brighten the flavors.

One tip I’ve picked up over the years: don’t overstuff the chicken. Less is more — you want enough filling to flavor each bite, but not so much that it leaks out or makes rolling a chore. Also, I find that a quick sear before baking really enhances the flavor and texture, giving that irresistible crispy exterior that makes this dish so comforting.