3-4 large chicken breasts
1 1/2 cups lemon juice, divided
1 pkg. feta cheese
1 pkg. grape/cherry tomatoes, sliced in half
1 pkg. spinach
1/2 cup sunflower seeds
2 tbsp. extra virgin olive oil (EVOO)
4-6 cloves chopped garlic
salt and pepper, to taste

Chicken comes out best when made in the Crock-Pot. I would suggest cooking 3-4 large breasts 8 hours on low. Add 1 cup of lemon juice and reserve the remaining 1/2 cup. Add salt and pepper to taste 30 minutes before it is done.

When chicken has about 30 minutes to go, get a frying pan. Add olive oil (about 2 tablespoons), chopped garlic, sunflower seeds and cherry tomatoes. Heat on medium for about 5 minutes. Turn heat to low. Add spinach and turn heat off. Cover & walk away. In 5 minutes, open lid, stir in wilted spinach and add a pinch of salt. Cover again.

Place each breast on a plate and add spinach/tomato/seed mixture on top of chicken. Add some lemon juice (a tablespoon or two) and cover with some feta to taste. Feta will get warm from spinach and chicken and the flavors will all mesh together.

Serves 4. For two, just eyeball the feta cheese. You don't have to use a whole package.

Submitted by: Mama Mia