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
salt
pepper
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.