Spinach and Feta Stuffed Chicken Breasts
6 boneless, skinless chicken breasts
8 ounces Feta cheese (drained and dried if necessary)
3 cups chopped fresh spinach (heavy stems removed)
1/3 cup
1/2 cup oil cured olives, pit in*
1 teaspoon minced lemon zest
1 teaspoon dried basil, oregano or mint
1/2 teaspoon garlic powder
1
*If using pitted olives, add to stoneware in the final hour of cooking.
1.Place 1 chicken breast between plastic wrap and, using the back of a skillet or meat tenderizer, pound until about
2.In a separate bowl, combine Feta, spinach, sun dried tomatoes, lemon zest, basil (or oregano or mint), garlic powder, and pepper to taste. Mix to combine.
3.Lay “skin” side down on work surface and place approximately 2 tablespoons of feta mixture onto the wide end of the breast. Roll snugly and repeat with each.
4.Place rolled chicken in stoneware, seam down, and top with diced tomatoes and olives.
5.Cover; cook on Low for
Serves 6
Chicken and Artichokes
3 pounds boneless, skinless chicken thighs
16 ounces fresh mushrooms, sliced
2
8 cloves garlic, peeled and coarsely chopped
1/2 cup white wine (or chicken broth) Black pepper
1.Place chicken, mushrooms, artichokes, garlic, wine and black pepper into stoneware.
2.Cover; cook on Low for
3.Serve over pasta.
Serves
This recipe is ideal for |
| This recipe is ideal for using |
using the Auto Cook Mode. | E40 | the Dual Cycle Mode. |
Refer to pg. 7 for instructions. |
| Refer to pg. 10 for instructions. |
This recipe is ideal for
using the Auto Cook Mode. E41 Refer to pg. 7 for instructions.
This recipe is ideal for using the Dual Cycle Mode.
Refer to pg. 10 for instructions.
8/22/06 4:57:06 PM |