Kristen W., adapted from
Betty Crocker
Yield: 6 servings
6 boneless skinless chicken breasts
8 oz. feta cheese
3 c. chopped fresh spinach
1/3 c. oil-packed sun-dried tomatoes, drained and chopped
½-1 tsp. lemon zest
1 tsp. dried basil or oregano
½ tsp. garlic powder
Black pepper, to taste
1 15-oz. can diced tomatoes, undrained
Hot, cooked polenta
If using thick chicken breasts, place between two pieces
plastic wrap and pound with a meat tenderizer until about ¼ inch thick. OR use
thin sliced chicken.
Combine feta, spinach, sun-dried tomatoes, lemon zest, and seasonings
in a medium bowl. Lay pounded (or thin sliced) chicken smooth side down on counter. Place about 2 TB feta mixture on wide end of chicken. Roll tightly and
repeat with remaining chicken and mixture. Place rolled chicken seam side down
in a slow cooker. Top with diced tomatoes and any remaining feta mixture. Cover and cook on low 5 ½-6 hours or on high
for 4 hours.
Serve with warm polenta (a mashed potato-like substance made
of corn).
