Stuffed Chicken Breast with Feta, Spinach, and Tomatoes Ingredients: 6 boneless, skinless chicken breasts 8 oz feta cheese (drained) 3 c chopped fresh spinach leaves 1/3 c oil packed sun dried tomatoes, drained and chopped 1/2 c oil cured olives, pit in* 1 t minced lemon zest 1 t dried basil, oregano or mint 1/2 t garlic powder 1 15 oz can diced tomatoes, including juice Ground black pepper Directions: *If using pitted olives, add to Crock-PotŪ slow cooker in the final hour of cooking. 1. Place 1 chicken breast between plastic wrap and using the back of a skillet or tenderizer mallet, pound breast until about 1/4 inch thick. Repeat with each breast. 2. Combine feta, spinach, sun-dried tomatoes, zest, basil, garlic powder and pepper in a medium bowl. 3. Lay chicken breasts smooth side down on work surface. Place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll tightly. Repeat with each breast. 4. Place rolled breasts seam side down in Crock-PotŪ slow cooker. Top with canned tomatoes and olives. 5. Cook on Low for 5 1/2 to 6 hours or on High for 4 hours. Serve with rice or polenta if desired. This recipe is from Crock-Pot.com Posted by Bacon Boy