Stuffed Chicken Breasts

6 boneless, skinless chicken breasts

3 cups chopped spinach leaves

8 oz feta cheese

1/2 cup oil packed sundried tomatoes, drained and chopped

1 tsp minced lemon zest

1 tsp dried basil

1/2 tsp garlic powder

Freshly ground black pepper

1 can (15 oz) diced tomatoes with juice

1. Working with one at a time, place chicken breasts between two sheets of plastic wrap and pound meat until approx. 1/2 inch thick.

2. Combine spinach, feta, sun-dried tomatoes, lemon zest, basil, garlic powder and pepper in bowl.

3. Top the wide end of each chicken breast with the mixture. Roll tightly.

4. Place rolled chicken in slowcooker. Top with diced tomatoes and their juice.

5. Cover and cook on High for 4 hours or on Low 5 1/2 - 6 hours in slow cooker.

Feedback: I probably wouldn't repeat this recipe. You can't actually top the chicken with the tomatoes or the stuffing cooks out. I have a hard enough time getting items to stay into stuffed chicken breasts - I guess I've not yet mastered that trick.

Cooking so long in the slow cooker the chicken was also a little dry. With some modifications (like baking instead) it could be a successful recipe.