Ingredients

• 4 Large skinless Chicken breasts
• Salt and pepper
• 2 Cups of ground Pork
• 1 tsp of oregano
• 2 tsp of all-purpose wheat flour
• 8 Leaves of fresh, rinsed spinach
• 1 tsp of powdered black pepper
• salt

For the pickled vegetables

• 1 red sweet pepper cut in fine strips
• 4 tbsp of diced leeks
• 4 cloves of garlic cut in slices
• 4 tbsp of fresh parsley finely diced
• 1 cup of vinegar of fruits
• 2 tbsp of Sugar
• 1/4 cup of salt

Directions

1. Combine all ingredients for the pickled vegetable, and let stand for 20 minutes.
2. Place the Chicken breasts in plastic film and beat to extend them to twice their size.
3. Sprinkle salt and pepper. In a mixing bowl add pork,flour, oregano,salt and black pepper, mix well.
4. Drain the liquid off the pickled vegetables. Mash the garlic and incorporate it to the pickled vegetables.
5. Put the Chicken breasts on top of a piece of aluminum foil.
6. Layer the pickled vegetables mixture on top of the chicken pieces Make sure all pieces are covered with the mixture.
7. Layer the spinach on the of the pickled vegetable.
8. Put the Pork mixture in the center, roll the Chicken forming a roll.Wrap in the aluminum and seal very well.
9. Bake at medium heat for about 35 minutes.
10. Take out of the oven, unwrap, and brush the chicken roll with oil. Put back in the oven at 475 degree, until golden brown.
11. Let cool down for 5 minutes. Slice and serve hot.

Featured cookbook: Aunt Clara's Dominican Cookbook