For the Chicken Rolls

4 large boneless, skinless chicken breasts

2 tbsp extra virgin olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp freshly ground black pepper

For the Spinach Filling

3 cups fresh baby spinach

1 tbsp olive oil

2 cloves garlic, minced

1 cup (110 g) shredded mozzarella cheese

1/4 cup (25 g) grated Parmesan cheese

2 oz (60 g) cream cheese, softened

For the Crispy Coating

1 cup (80 g) panko breadcrumbs

1/2 cup (50 g) grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp smoked paprika

2 large eggs, beaten

For the Whipped Feta

7 oz (200 g) feta cheese, crumbled

3/4 cup (180 g) plain Greek yogurt

2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 garlic clove

1 tbsp chopped fresh dill

Freshly ground black pepper

For the Hot Honey Drizzle

1/4 cup (60 ml) honey

1 tsp crushed red chili flakes

1 tsp fresh lemon juice

1 tsp apple cider vinegar

Pinch of flaky sea salt

Optional Toppings

Fresh dill

Fresh parsley

Lemon wedges

Extra whipped feta

Crushed red chili flakes

Microgreens

Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and lightly grease it.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds, then stir in the spinach and cook until wilted. Remove from the heat and let cool slightly.

Mix the cooked spinach with the mozzarella, Parmesan, and cream cheese until well combined.

Butterfly each chicken breast and pound to an even thickness of about 1/4 inch.

Season both sides of the chicken with garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.

Divide the spinach filling evenly among the chicken breasts, roll each one tightly, and secure with toothpicks if needed.

Dip each chicken roll into the beaten eggs, then coat thoroughly with the panko-Parmesan mixture.

Place the rolls on the prepared baking tray, brush lightly with the remaining olive oil, and bake for 30–35 minutes, or until golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Meanwhile, blend the feta, Greek yogurt, olive oil, lemon juice, lemon zest, garlic, dill, and black pepper until smooth and creamy.

Warm the honey, chili flakes, lemon juice, apple cider vinegar, and sea salt in a small saucepan over low heat for 2–3 minutes.

Spread the whipped feta onto a serving platter and arrange the crispy chicken rolls on top. Drizzle generously with the warm hot honey.

Garnish with fresh dill, parsley, microgreens, extra whipped feta, and lemon wedges. Slice and serve immediately.

Calories: 648

Protein: 56 g

Carbohydrates: 22 g

Fat: 37 g

Fiber: 2 g

Sugar: 9 g

Sodium: 865 mg