I think the original idea for this recipe came from Mindi. It's so versatile, I love it!
1/2 cup frozen spinach, thawed
1/2 cup feta cheese
1/2 cup sun dried tomatoes
4 skinless, boneless chicken breasts
can diced tomatoes
Squeeze the excess water out of the spinach (good way to do this is wrap it in a dish towel). Mix the spinach, feta and sun dried tomatoes.
Butterfly the chicken breasts and place the spinach mixture inside:
Fold the chicken breast over and secure it with 2-3 toothpicks.
Place the stuffed chicken breasts in a crockpot and season liberally with salt & pepper.
Add a can of diced tomatoes, I usually add s&p again along with dried basil - to give the tomatoes some more flavor. Add the kalamata olives.
Cook on low for 4 hours.
Like I said, this dish is so versatile, I think it would also be good with capers or artichoke hearts. Add as much or as little of the spinach/cheese/sun dried tomatoes as you want. I only put measurements to give you a place to start.