Recipe: Stuffed Chicken Breasts

By now you all know that I stocked up on chicken breasts from Hannaford this week. I'm hoping that you all took advantage of the $1.99/lb price and stocked up as well.

I have another great slow cooker chicken recipe for you to try. I made this for my honey and our daughter and both of them gobbled it right up!

Ingredients

• 6 boneless, skinless chicken breasts
• 8 ounces feta cheese, crumbled
• 3 cups fresh spinach leaves, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 tsp lemon zest
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1 15-ounce can diced tomatoes, undrained
• 1/2 cup oil-cured olives
• 3 pounds baby red potatoes, quartered
• 3 cloves garlic, minced
• 2 tsp dried rosemary

Instructions

1. Place 1 chicken breast between plastic wrap. 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, lemon zest, basil and garlic powder in a medium bowl.
3. Lay pounded breasts, smooth side down, on work surface. Place approximately 2 tablespoons feta mixture on wide end of breast. Roll tightly. Repeat with each breast.
4. Place rolled breasts, seam side down, in the slow cooker. Top with diced tomatoes with juice and olives. (As a side note, if you are going to use pitted olives (which I don't suggest) add to the slow cooker in the last hour of cooking)
5. Cover; cook on LOW for 6 hours or on HIGH for 4 hours.

Serving suggestion - serve with baby red potatoes lightly drizzled with Extra Virgin Olive Oil and sprinkled with minced garlic and rosemary.  Put the potatoes in a large bowl, drizzle with the oil, sprinkle with garlic and rosemary - toss in the bowl. Once fully potatoes are fully coated, spread evenly on a baking sheet and bake for 20 minutes at 350 degrees.