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1
Heat the oven to 350 degrees F. Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering.
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2
Add onion and saute until soft, about 8 to 10 minutes.
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3
Add spinach and saute until wilted and water evaporates, about 2 minutes.
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4
Add nutmeg and season with salt and freshly ground black pepper.
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5
Remove mixture from the pan and transfer to a bowl to cool.
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6
Wipe out the pan and set aside.
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7
Cut each chicken breast in half horizontally.
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8
Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick.
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9
Season all over with salt and freshly ground black pepper.
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10
Stir feta into cooled spinach mixture.
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11
Lay chicken breasts on a cutting board so the narrowest ends face you.
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12
Place 1/4 of the spinach mixture halfway up each chicken piece.
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13
Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder.
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14
Use toothpicks or butchers twine to secure the rolls.
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15
Repeat with remaining chicken and filling.
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16
Return the frying pan to medium-high heat and add remaining 1 tablespoon olive oil.
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17
Once oil is shimmering, place chicken breasts in the pan and cook undisturbed until golden brown, about 4 to 6 minutes.
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18
Turn breasts over and transfer the pan to the oven.
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19
Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.
