mediterranean Chik'n Veggie Style

Quorn tenders 1 pkg
1.25 cups feta cheese, crumbled
4 cups cooked brown rice
1 10 oz package frozen spinach thawed and squeezed of excess liquid
2 cups can tomatoes, diced or whole with juice (if they are whole you will have to break them up yourself)
1/4 cup sun dried tomatoes, chopped
4-5 garlic cloves, chopped fine
1.5 tbsp olive oil
1/4 cup grated romano cheese
salt, pepper, basil, and oregano to taste

Put olive oil in large pan, cold and add garlic. Turn on heat to medium, this way the garlic flavor really comes out if you start it in a cold pan. When the garlic has started to soften, add chicken and par cook, about 3 minutes. Add can of tomatoes, turn heat on low, cover and let simmer for 20 minutes or so. Remove chicken breasts and set aside to chop up into rough bite sized pieces when they've cooled off a little bit. Add sun dried tomatoes and herbs. Add the rest of the ingredients except for the romano and mix thoroughly. Place in a large baking dish and sprinkle with grated romano. Bake for 25 minutes or until cheese is brown on top.
Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DMGODDESS.