Greek  Stuffed Chicken Breasts

4 – 5 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

oregano
salt and pepper
squeeze of lemon
1cup chicken stock

1/2 cup white wine (optional, but highly recommended. It imparts amazing flavor throughout the chicken)

1/3 cup feta cheese

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 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. 

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