Spinach and Feta Stuffed Chicken Breasts Bake at 350°F

A boneless chicken breast, pounded flat, rolled around a spinach-and-feta filling, and baked until tender — that is the essence of Chicken Charleston, the stuffed chicken dish Charleston magazine reported. The recipe leans on simple steps and a handful of Mediterranean flavors.

Pounding the Chicken to an Even Thickness

Preheat the oven to 350°F. Rinse the chicken breasts and pat them dry. Cover them with plastic wrap and pound them flat — an even thickness means even cooking. Remove the wrap, rub both sides of each breast with one tablespoon of olive oil, and set them aside while the filling comes together.

Building the Spinach-Feta Filling

Sauté spinach, onions, and mushrooms in a sauté pan over medium heat with two tablespoons of olive oil. Remove the pan from the heat and let the mixture cool slightly before stirring in feta cheese. Set that aside.

Spinach and Feta Stuffed Chicken Breasts Bake at 350°F

Preparing Chicken for Baking

Now season the chicken with thyme, rosemary, and sea salt. Divide the spinach mixture into thirds, and set one-third aside for serving. Divide the remaining two-thirds into four portions, spreading one portion across each flattened breast. Roll the chicken up and secure each roll with a toothpick at the center. Repeat for each breast, then bake for 20 minutes.

Plating with Reserved Spinach and Tomatoes

To serve, top each portion with about two tablespoons of the reserved spinach mixture and garnish with the cooked tomatoes and chopped chives. The result is a plated dish that looks composed but comes from a straightforward sequence: pound, stuff, roll, bake, top.

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