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Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Monday, January 9, 2012

MAKE-IT-IN-THE-POT-MONDAY: Stuffed Chicken Breasts


{ Prep Time: 20 mins / Cook Time: 4-6 hrs / Difficulty: Easy / Yields: 6 servings }

Ingredients:
6 boneless skinless chicken breasts
8 oz feta cheese, crumbled
3 cups fresh spinach leaves, chopped
1/3 cup oil-packed sun-dried tomatoes, drained and chopped
1 tsp minced lemon peel
1 tsp dried basil or oregano
1/2 tsp garlic powder
ground pepper, to taste
1 (15 oz) can diced tomatoes, undrained

Directions:
1. Place chicken breast between two pieces of plastic wrap. With a meat mallet, pound each breasts until they're about 1/4" thick.
2. Combine feta, spinach, sun-dried tomatoes, lemon peel, basil, garlic and pepper in a medium bowl.
3. Lay chicken, smooth side down, on a work surface. Place about 2 Tbsp feta mixture down the middle of the breast. Roll tightly. Repeat with remaining chicken.
4. Place rolled chicken breasts, seam side down in a slow cooker. Top with diced tomatoes with juice.
5. Cover; cook on low 5.5-6 hours or on high 4 hours. Serve with polenta.

Borrowed from the Rival Crock Pot Cookbook

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