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The Simple Skillet | Slow Cooker Mediterranean Chicken With Polenta

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Slow Cooker Mediterranean Chicken With Polenta


Serves: 4

Prep Time: 10 minutes

Cooking Time: 4 hours on high, 5 and a half hours on low

Difficulty: Easy

Comments

This dish is full of flavor and so tender made in the slow cooker.

Ingredients

1 1/2 pounds chicken breast, boneless and skinless

4 ounces cheese, feta, crumbled

2 cups spinach, fresh baby, chopped

1/4 cup pesto sauce (prepared)

1/4 cup sundried tomatoes, chopped

1 can (15 ounces each) tomatoes, canned with italian seasoning

6 ounces mushrooms, Crimini or button or combo, sliced

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

6 ounces polenta, precooked

Preparation

Chop spinach and sundried tomatoes and place in a small bowl with feta cheese and pesto. Mix well. Lay the chicken breast flat and carefully make a cut through the center from one side to the other without cutting all the way through. Open it up like a book and place equal amounts of spinach mixture on each piece of chicken. Fold the open half over to close and secure each with one or two toothpicks. Place the chicken in the bottom of the slow cooker. Arrange the mushrooms on top and then the tomatoes. Season with salt, pepper, and garlic powder. Slice polenta into about one half inch thick pieces. Arrange them on top of the tomatoes. Place the cover on the slow cooker and cook on high for about 3 and a half to 4 hours. Arrange the polenta and chicken on four plates. Top with tomatoes and mushrooms.

Nutrition

Per Serving About: 560 calories, 23 g fat, 8 g saturated fat, 0 g trans fat, 51 g protein, 38 g carbohydrates, 6 g dietary fiber, 1100 mg sodium


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