Spinach And Feta Stuffed Chicken Breasts - Crock-Pot Smart-Set Owner's Manual

Spinach and Feta Stuffed Chicken Breasts

6 boneless, skinless chicken breasts
8 ounces Feta cheese (drained and dried if necessary)
3 cups chopped fresh spinach (heavy stems removed)
cup sun-dried tomatoes, drained from oil and chopped (if using dry sun dried
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3
tomatoes, soak in warm water for 10-15 minutes, dry and chop)
cup oil cured olives, pit in*
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2
1 teaspoon minced lemon zest
1 teaspoon dried basil, oregano or mint
teaspoon garlic powder
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2
1 15-ounce can of diced tomatoes, undrained
Freshly ground black pepper
*If using pitted olives, add to stoneware in the final hour of cooking.
1. Place 1 chicken breast between plastic wrap and, using the back of a skillet
or meat tenderizer, pound until about
2. In a separate bowl, combine Feta, spinach, sun dried tomatoes, lemon
zest, basil (or oregano or mint), garlic powder, and pepper to taste. Mix to
combine.
3. Lay "skin" side down on work surface and place approximately 2 tablespoons
of feta mixture onto the wide end of the breast. Roll snugly and repeat with
each.
4. Place rolled chicken in stoneware, seam down, and top with diced tomatoes
and olives.
5. Cover; cook on LOW for 3
portion topped with a spoonful of tomatoes and olives.
Serves 6
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
-inch thin. Repeat with each.
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4
-4 hours or on HIGH for 2
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2
E40
hours. Serve each
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2
This recipe is ideal for using
the Dual Cycle Mode.
Refer to pg. 10 for instructions.