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MEDITERRANEAN STUFFED CHICKEN BREASTS
6 boneless, skinless chicken breasts
/
cup oil cured olives, pit in*
1
3
1 teaspoon dried basil, oregano, or mint
1 15-ounce can of diced tomatoes, undrained Freshly ground black pepper
/
cup sun-dried tomatoes, drained from oil
1
3
and chopped (if using dry sun dried
tomatoes, soak in warm water for
10-15 minutes, dry and chop)
*If using pitted olives, add to slow cooker stoneware in the final hour of cooking.
1. Place 1 chicken breast between plastic wrap and, using the back of a skillet, meat
tenderizer, etc., 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 chicken "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 breast.
4. Place rolled chicken in Stoneware, seam down, and top with diced tomatoes and
olives.
5. Cook on High for 2
topped with a spoonful of tomatoes and olives.
Serves 6
ROSEMARY RED JACKET POTATOES
24 red potatoes, quartered
/
cup. butter, melted
1
4
6 teaspoons minced garlic
1 teaspoon salt
/
cup fresh Italian parsley, chopped
1
2
1. Mix all ingredients except parsley in slow cooker stoneware.
2. Cover; cook on Low 6-8 hours or High 3-4 hours.
3. Before serving, toss with parsley.
Serves 16
RECIPES
/
1
4
hours or on Low for 3
/
1
2
-E14-
8 ounces feta (drained and dried if necessary)
1 teaspoon minced lemon zest
/
teaspoon garlic powder
1
2
3 cups chopped fresh spinach (heavy
stems removed)
inch thin. Repeat with each chicken breast.
- 4 hours. Serve each portion
/
1
2
/
cup. lemon juice
1
2
2 tablespoons olive oil
/
cup. fresh rosemary leaves, minced
1
4
1 teaspoon paprika
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