Greek Stuffed Chicken Breast

I found the idea for these here: http://www.primallyinspired.com/greek-inspired-stuffed-chicken-breasts-in-the-crockpot/ They sound amazing and make me hungry, but the thought of handling raw chicken enough to cut a slit and stuff it chases my appetite away again. Just not worth it. But maybe this can be a weekend meal for my husband to make. *hehe* Gluten-free, can easily be dairy-free, fits Feingold (what stage depends on what you stuff it with.)

Greek Inspired Crockpot Stuffed Chicken Breasts

4 – 6 servings

Ingredients:

4 – 6 boneless chicken breasts

1 T olive oil or fat of choice

½ onion, diced

½ red pepper, cut into thin strips

2 pepperoncini peppers, cut into thin strips

6 oz fresh spinach

2 tsp minced garlic

1 ½ tsp fresh oregano or ½ tsp dried oregano

salt and pepper

squeeze of lemon

1 cup chicken stock

1/3 cup feta cheese, if you tolerate dairy. If not, leave out.

(they suggest a half cup of wine. We’ll leave it out as it’s not tolerated well by the Feingold kiddo.)

Optional Toppings: fresh parsley, fresh oregano, or fresh mint, squeeze of fresh lemon

DIRECTIONS:

Cut a deep slit in the middle of one side of each chicken breast so that you form a deep pocket. Generously salt and pepper each side of the chicken and set aside.

In a skillet over medium heat, pour in the olive oil. Cook the peppers (leave out peppers for stage 1 Feingold) and onion for just a minute or two until they are no longer raw. Add in your garlic and spinach and cook just until spinach is wilted. Add in your fresh or dried oregano and an additional pinch of salt and pepper. Remove from heat.

If you are using feta, stuff a heaping teaspoon of feta into the pocket of your chicken, making sure to stuff it as far back as you can go. Then spoon equal amounts of spinach/pepper mixture into each chicken breast. Add the stuffed chicken breasts to the crockpot. Squeeze a small splash of fresh lemon juice over the chicken. Add the chicken stock and wine to the crockpot. Cover the lid and cook on low for 6-8 hours or high for 4 hours. Top with any optional toppings if you wish and serve. Enjoy!

My Additional Notes:
We’ll be filling ours with different things most likely. Obviously the youngest won’t have feta as he’s dairy-free. To keep the cheese from the others off of his, we’ll probably fashion a “boat” out of foil for his and put it on top of the others just in case cheese melts and runs out. I’m also absolutely sure that he and I will be adding diced black olives to ours. Because yum.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: