1/2 cup frozen spinach, thawed
1/2 cup feta cheese
1/2 cup sun dried tomatoes
4 skinless, boneless chicken breasts
salt and pepper
1 can diced tomatoes
Squeeze the excess water out of the spinach (good way to do this is wrap it in a dish towel). Mix the spinach, feta and sun dried tomatoes.
Butterfly the chicken breasts and place the spinach mixture inside.
Fold the chicken breast over and secure it with 2-3 toothpicks.
Place the stuffed chicken breasts in a crockpot and season liberally with salt and pepper.
Add a can of diced tomatoes, I usually add salt and pepper again along with dried basil - to give the tomatoes some more flavor. Add the kalamata olives.
Cook on low for 4 hours.