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