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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


  • 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
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