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Stuffed Chicken Roll with Feta, Peppers & Lemon Potatoes

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Stuffed Chicken Roll with Feta, Peppers & Lemon Potatoes
EAT

ALEXANDRAS KITCHEN

Stuffed Chicken Roll with Feta, Peppers & Lemon Potatoes

A Recipe Meant to Be Shared

By Alexandra's Home

 |  

@home.alexandras

December 23, 2025

Stuffed Chicken Roll with Feta, Peppers & Lemon Potatoes

By Alexandra's Home

Ingredients

  • For the chicken & potatoes:

  • 4

    large chicken breasts (boneless, skinless)

  • 14

    oz feta cheese, crumbled (400 g)

  • 1

    green pepper, thinly sliced

  • 1

    red pepper, thinly sliced

  • 2

    fresh onions (spring onions), finely sliced

  • 1

    garlic clove, minced

  • 4

    tbsp extra virgin olive oil (60 ml)

  • 2

    lb baby potatoes (1 kg), if large, cut in half

  • 1/4

    cup water (60 ml)

  • Freshly ground black pepper

  • For the sauce (mix in a jar):

  • 1/3

    cup extra virgin olive oil (100 ml)

  • 4-5

    garlic cloves, grated

  • 2

    tbsp Dijon mustard

  • 1

    tbsp dried oregano

  • Salt, to taste

Instructions

SHOP GRATSI white

TOTAL TIME

2 hours

6-8 servings

SHOP GRATSI white

It’s the kind of meal that fills the house with warmth before it ever hits the table.

A woman with long dark hair, wearing a black top and a cream apron, stands in a modern kitchen holding a platter of rolled stuffed chicken and roasted potatoes, with shelves and hanging cups in the background. Roasted stuffed chicken breast, tied with twine, is served on a vintage platter with golden roasted baby potatoes and garnished with parsley sprigs. A striped towel and a beverage are visible in the background.

STEP 1

Prepare the chicken breasts (cutting & flattening)

  1. Place one chicken breast on a cutting board.
  2. Hold it flat with one hand.
  3. Using a sharp knife, carefully slice the breast horizontally from the thicker side, without cutting all the way through.
  4. Open it like a book.
  5. Lightly pound the chicken using a meat mallet, rolling pin, or a heavy object until evenly flattened (about 1–1.5 cm thick).
  6. Repeat with all chicken breasts.
    The goal is to create a large, flat piece that’s easy to roll.
Raw, boneless chicken breast and tenderloin placed on a white cutting board, ready for preparation or cooking. The meat is light pink and unseasoned. Raw, uncooked chicken breasts are laid flat on a sheet of parchment paper, ready for preparation. The meat appears fresh and pink, with visible muscle texture and slight marbling.

STEP 2

Prepare the filling:
In a bowl, gently mix:

  1. Crumbled feta
  2. Fresh onions
  3. Minced garlic
  4. Extra virgin olive oil
  5. Black pepper

Do not overmix—the filling should remain crumbly.

A wooden cutting board with sliced and halved red and green bell peppers, next to a glass of light-colored liquid labeled “GRATSI.” The vegetables are arranged in groups on the board. A wooden cutting board with a kitchen knife, chopped green onions, a whole green onion, and a glass of yellow liquid. A bowl of crumbled white cheese topped with chopped green onions, cracked black pepper, and seasoning, served in a light-colored ceramic bowl on a wooden surface.

STEP 3

 Fill the chicken:

Lay all the chicken breasts flat next to each other, inner side facing up, as shown in the video.
Lightly grease them with extra virgin olive oil.
Spread the feta mixture evenly over the chicken, leaving about 2 cm (¾ inch) space on the sides.
Arrange the sliced peppers in one line over the filling.

A white ceramic bowl filled with crumbly homemade ricotta cheese mixed with chopped herbs, resting on a wooden surface. Raw, butterflied chicken breast laid flat on parchment paper, topped with a spread of herbed ricotta cheese mixture containing green herbs or chives.

STEP 4

Roll the chicken:

Fold the shorter sides inward (like an envelope).
Roll tightly into a log, starting from the filled side.
Place seam-side down.

STEP 5

Tie the chicken rolls:

Cut kitchen twine into 3–4 pieces per roll.
Slide the twine underneath and tie snugly (not too tight).
Tie every 3–4 cm along the roll.
Trim excess string.

This keeps the filling inside and ensures even cooking.

Raw, boneless, skinless chicken breast tied with kitchen twine, placed on a sheet of parchment paper. A raw, boneless piece of meat is tightly tied with kitchen twine in a roast shape, resting on a sheet of parchment paper.

STEP 6

Assemble the dish:

Preheat the oven to 380°F (180°C).
Place the chicken roll in the center of a baking pan and arrange the potatoes around it. Shake the sauce jar well and drizzle evenly over the chicken and potatoes.
Add the 1/3 cup (100 ml) water to the jar, swirl to collect any remaining sauce, and pour it along the side of the pan.
Sprinkle the chicken with extra black pepper and a little more salt.

A large, tied and trussed raw meat roast surrounded by small, unpeeled potatoes in a metal bowl, ready for cooking. A clear glass bowl filled with lemon juice sits on a wooden surface beside two lemon halves and a white ceramic juicer. Uncooked pork roast tied with string, seasoned with pepper and salt, surrounded by small yellow potatoes in a metal baking dish.

STEP 7

Bake:

Cover the pan with a lid or parchment paper and aluminum foil.
Bake at 380°F (180°C) for 1 hour and 20 minutes.
Remove the cover and bake for an additional 40–45 minutes, until:

  1. The chicken is golden
  2. The potatoes are tender
  3. The juices are rich and glossy

During the uncovered baking time, baste the chicken 3–4 times with the pan juices to keep it moist and flavorful.

A roasted pork loin tied with string is surrounded by golden-brown roasted potatoes in a metal pan, glistening with oil and herbs.

STEP 8

Serve:

Remove the strings before serving.
Slice the chicken into thick rounds.
Serve warm with the lemony potatoes and pan sauce.

Perfect with a simple salad, fresh bread, and a glass of Gratsi White.

Roasted stuffed chicken breast, tied with twine, is served on a vintage platter with golden roasted baby potatoes and garnished with parsley sprigs. A striped towel and a beverage are visible in the background. A plate with stuffed chicken breast, garnished with parsley, and served with roasted baby potatoes in a light herb sauce. A glass of drink and a striped napkin are in the background.

The market

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A person pours Gratsi White Wine, a zero sugar, low-sulfite boxed wine, from a large Gratsi box into a clear Gratsi-branded glass on a wooden block.

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A hand holds a Gratsi Rosé Wine box with black text and a red spout against a white background, suggesting a refreshing, zero sugar experience.

Rosé Wine

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