Categories: Chicken, crock pot

Ingredients

• 6 boneless, skinless chicken breasts
• 8 oz feta cheese, crumbled
• 3 cups chopped fresh spinach leaves
• 1/3 c oil-packed sun-dried tomatoes, drained and chopped
• 1 t minced lemon zest
• 1 t dried basil, oregano or mint
• 1/2 t garlic powder
• freshly ground black pepper to taste
• 1 can (15oz) diced tomatoes, undrained
• 1/2 c oil-cured olives
• *If using pitted olives, add to slow cooker in the final hour of cooking

Directions

1. Place 1 chicken breast between plastic wrap. Using the back of skillet or tenderized mallet, pound breast until about 1/4 inch thick. Repeat with each breast.

2. Combine feta, spinach, sun-dried tomatoes, lemon zest, basil, garlic powder and pepper in medium bowl.

3. Lay pounded breasts, smooth side down, on work surface. Place approximately 2 T feta mixture on wide end of breast. Roll tightly. Repeat with each breast.

4. Place rolled breasts, seam side down, in crock pot. Top with diced tomatoes with juice and olives.

5. Cover; cook on low for 5 1/2 hours-6 hours or on high for 4 hours. Serve with polenta

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