WILW

I'm linking up with Jamie for What I'm Loving Wednesday...

Today I am LOVING all the new fun recipes I have been trying. I love to cook and have been trying to make time every day to get a yummy and healthy dinner together. 

In the crockpot right now I have stuffed chicken cooking...this is going to be so awesome (I hope) over wild rice! 

Here is the recipe, luckily I had everything on hand already. None of these ingredients are too crazy!

Recipe is from a Rival CrockPot cookbook. 

6 boneless chicken breasts

8 ounces feta cheese, crumbled

3 cups chopped fresh spinach leaves

1/3 cup oil packed sun-dried tomatoes, drained and chopped

1 teaspoon minced lemon peel

1 teaspoon dried basil, oregano, or mint (used basil)

1/2 teaspoon garlic powder

Freshly ground black pepper, to taste

1 can diced tomatoes, undrained

1/2 cup olives (omitted because Brian does not like olives)

1. Place chicken breast between 2 pieces of plastic wrap. Using tenderizer mallet, pound breasts until about 1/4 inch thick. Repeat with remaining chicken.
2. Combine feta, spinach, sun-dried tomatoes, lemon peel, basil, garlic powder, and pepper in medium bowl. 
3. Lay pounded chicken, smooth side down, on work surface. Place approximately 2 tablespoons feta mixture on wide end of breast. Roll tightly. Repeat with remaining chicken. 
4. Place rolled chicken, seam side down, in crock-pot. Top with diced tomatoes with juice and olives. 
5. Cover; cook on low 5 1/2 to 6 hours or on high 4 hours.

At the last minute, I decided to top it off with some fresh mushrooms! I had some mushrooms I needed to use and I thought they would be a nice touch :) 

It is a pretty healthy meal which makes it a winner in my book! Brett and Emma will be having rice cereal :)

I'm ready for my dinner, mom!