Wednesday, February 3, 2010

Spinach & Feta Stuffed Chicken

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
kalamata olives

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.


Mariley Johnson said...

I just so happen to have all the ingredients to make that meal. Yummy!

Mariley Johnson said...

And ELise, are you the only one posting on here anymore or what???

I'll get right on that!