This week’s edition of The Crockpot Chronicles is Greek Stuffed Chicken!

One of my very favorite flavor combinations is spinach, feta, black olives and tomatoes.  Pizza, pasta, paninis…You name it, I LOVE IT!

This chicken is NO EXCEPTION!  Deliciously moist chicken boobs stuffed with feta, sundried tomatoes, lemon and spinach? Count me in!

Again, this is one of those recipes that I prepped everything in advance and then just threw together in 10 minutes before work!

Greek Stuffed Chicken

Adapted from The Crockpot Recipe Collection

Makes 3 chicken boobs (though this recipe can be easily multiplied!!!)

Ingredients

3 boneless skinless chicken boobs pounded by a meat tenderizer until thin (but not falling apart!)

1 1/2 cups fresh spinach chopped finely

3 sundried tomatoes (packed in oil) drained,rinsed and chopped finely

1/4 cup feta cheese

2 tbsp lemon peel chopped finely

2 tbsp lemon juice (from the now near naked lemon )

6-8 non-pitted kalamata olives

1/2 15 ounce can low sodium diced tomatoes

1/4 tsp black pepper

1/4 tsp Epicure’s Greek Seasoning

1/4 tsp Epicure’s Italian Sansel

Directions

Put chicken boobs in a ziploc bag, lay on a flat surface and pound with a meat tenderizer until flat (but not falling apart!)

Chop spinach, lemon peel and sundried tomatoes.

In a small mixing bowl combine spinach, sundried tomatoes, feta cheese, lemon peel, lemon juice and spices.

Lay out a flattened chicken boob on a flat surface.

On the widest end of the chicken boob spoon out about 2 tablespoons of the spinach mixture.

Tightly ROLL the chicken boob starting with the widest end (that has the spinach mixture on it)

Repeat for the rest of the boobs!!

Put stuffed chicken boobs in your crockpot, cover with diced tomatoes, remaining spinach mixture and olives!

Cook on low heat for 5 1/2 to 6 hours OR on high for 4 hours.

Serve with rice, pasta, salad, in a pita, in a wrap, ETC ETC!

Enjoy!

First Step:

Put chicken boobs in a ziploc bag, lay on a flat surface and pound with a meat tenderizer until flat (but not falling apart!)

Second Step:

Chop spinach, lemon peel and sundried tomatoes.

Third Step:

In a small mixing bowl combine spinach, sundried tomatoes, feta cheese, lemon peel, lemon juice and spices.

Fourth Step:

Lay out a flattened chicken boob on a flat surface.  On the widest end of the chicken boob spoon out about 2 tablespoons of the spinach mixture.

Fifth Step:

Tightly ROLL the chicken boob starting with the widest end (that has the spinach mixture on it).  Repeat for remaining chicken boobs!

There’s no fussing with cutting the chicken in half and THEN stuffing it!  Easy peasy!!!

Sixth Step:

Put stuffed chicken boobs in your crockpot, cover with diced tomatoes, remaining spinach mixture and olives!

Seventh Step:

Cook on low heat for 5 1/2 to 6 hours OR on high for 4 hours.

I absolutely LOVE the fresh flavor of this dish…The lemon is subtle but adds such a nice complimentary tang overall.

ENJOY!!

Tags: The Crockpot Chronicles