1/3 cup oil packed sun-dried tomatoes, drained & chopped
1 tsp minced lemon zest
1 tsp dried basil
1/2 tsp garlic powder
Ground black pepper
1 can (15 oz.) diced tomatoes, undrained
1/2 cup oil cured olives pit in
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Let's Make It
Place each chicken breast between plastic wrap and pound out to 1/4 inch thick. Combine feta, spinach, sun-dried tomatoes, zest, basil, garlic powder & pepper in a medium bowl.
Lay chicken breasts smooth side down on work surface. Place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll tightly.
Place rolled breasts seam side down in slow cooker. Top with canned tomatoes & olives.
Cook on Low for 5 1/2 - 6 hours, or on High for 4 hours. Serve with rice or polenta.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.