Spinach, Feta & Mushroom Chicken ‘Rolls’

A great way to elevate your chicken breast into something so much more.

I stuffed these with spinach and feta, wrapped it in bacon and served with a side of grilled baby marrow. Simple, easy, delicious.

stuffed chicken
Serves: 4 people
Prep Time: 25 minutes
Cooking Time: 1 hour
  • Supa Mama® cling wrap
  • Supa Mama® baking paper
  • 4 skinless, boneless chicken breasts
  • ¼ cup mayonnaise
  • 250g baby spinach, roughly chopped
  • ¼ cup feta cheese, crumbled
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 8 slices bacon
  • Side of your choice, I enjoy mushrooms and baby marrow!
stuffed chicken
  1. Preheat the oven to 190° Line a baking dish with Supa Mama® baking paper.
  2. Lay out a sheet of Supa Mama® cling wrap, place chicken breasts on top and season, then cover with another sheet of cling. Using a rolling pin or tenderiser beat the chicken down until each breast is flat and about ½ – 1 cm thick. You can do each breast individually if you don’t have space to do them all at once.
  3. In a medium bowl, mix mayonnaise, spinach, feta cheese, garlic, salt, and pepper until well blended. Set aside.
  4. Spoon spinach mixture in a line down the centre of each chicken breast. Roll up and wrap each with a piece of bacon, and secure with a toothpick. Place your lined baking dish.
  5. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the centre and the juices run clear. If you have a thermometer, it should read 73-76°C when inserted to the centre.
  6. If you would like to crisp up your bacon, get a pan on a very hot stove and finish it off by frying for a short period on each side.
  7. Serve with sides of your choice and enjoy!
stuffed chicken
stuffed chicken

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