Stuffed Chicken Breast with Spinach Hummus

Ingredients (4 persons):

• 4 small (organic) chicken breasts
• 600 grams of spinach
• 100 grams of mature goat cheese, chopped into cubes
• 2 big (organic) apples
• 2 onions
• 1 cup of canned chickpeas
• 2 tomatoes
• 2 tablespoons of fresh lemon juice
• 4 tablespoons of extra virgin coconut oil or organic butter
• ¼ teaspoon of nutmeg
• a handful of fresh parsley
• freshly grounded black pepper
• Himalayan salt

Directions:

• make a puree of the chick peas (with a fork, food processor or blender)
• wash and peel the apples and dice them into small pieces
• peel and dice the onions
• wash the spinach and wok the leaves with 1 tablespoon of extra virgin coconut oil or organic butter until they are cooked
• season the spinach with freshly grounded black pepper, salt and nutmeg and mix this with the pureed chick peas
• make the chicken breasts thinner by hitting on them with the back of a pan
• fill the chicken breasts with the spinach and chick pea filling and the cubes of goat cheese
• roll them up, eventually using some kitchen rope or wooden sticks in order to keep the rolls together
• put a pan on medium heat, add 2 tablespoons of extra virgin coconut oil or organic butter until the fat starts to sizzle
• fry the chicken roulades until they are golden brown and crispy on the outside and juicy on the inside, this will take approximately 20-25 minutes
• if needed, you can add some water if everything becomes too dry
• take another pan and use 1 tablespoon of extra virgin coconut oil or organic butter to fry the onion and apples
• after 2 minutes add salt, black pepper en lemon juice and some water
• take the roulades out of the pan, serve with the apple-onion chutney, diced tomatoes and some fresh parsley

Healthy food alternatives:

• use turkey breast or fish (e.g. cod) instead of chicken breast
• use pears instead of apples
• use brie, camembert or mozzarella instead of goat cheese