Chicken rolls with spinach and mozzarella

I don't know if this dish has a name, if it was already made and if its known in the recipes books around the world. I just came with the idea of making the chicken like this a couple of weeks ago, but had no chance to make it until some nights ago.

I was a bit skeptic about the result, because the spinach always reduces so much, and the mozzarella drops a lot of liquid when being cooked, so I was not sure of the final outcome. But.... the result was even better than I thought it could be! The combination of these 3 main ingredients its simply amazing! All three kept their flavor, not mixed but combined. No more blabling, you just should try it!

Ingredients: (3 servings)

• 3 Chicken breasts
• 2 cups of Spinach (frozen -defrosted- or if fresh, already cooked or steamed)
• 1 ball of Mozzarella cheese
• Salt, pepper, garlic, ginger, paprika, marjoram for seasoning
• Wooden sticks for cooking or serving

Preparation:

Heat a large teflon frying pan, spread or spray some olive oil on it. Get the chicken breast and laying it flat in your cutting board, cut lengthwise to obtain 2 flat layers out of each chicken breast. Smash a bit -careful not to break or shred the meat- with a cooking hammer or the back of a glass (I used a ceramic glass because i don't have a hammer o-O`) to make it even more flat to be easier to roll it. Be creative, but careful not to break the meat.

Slice the mozzarella in 6 equal sticks. Season the spinach with salt, pepper and garlic. Spread the 6 layers of the chicken breast and season in both sides of them. In a separate plate, lay one half chicken breast and spread over it around 2 Tbsp of the spinach. Then lay one stick of the mozzarella in one of the short ends.

Begin to roll until you reach the opposite end. Secure with one wood stick and reserve. Repeat for the rest 5 chicken halves.

Place them evenly in the hot pan. Cook uncovered for around 5 minutes. Then turn around and cover. All the liquids will flow and cook the chicken inside without getting burnt. Once the liquids are steamed, turn around, remove from the heat and serve hot.

To accompany I made a quick couscous with fresh radish, tomato, carrots and celery.

Enjoy!

Chicken curry with vegetables, white beans, peanuts and noodles.

Uff! So many ingredients! But so delicious mix! Sadly I have not yet come with a name for this dish, but that was not going to stop me from sharing this recipe with my readers. And shouldn't stop you from cooking it! You won't be disappointed! And you can be very well proud to present it as a delicious Curry vegetables, white beans and peanuts with noodles dish!

It might sound difficult or long to make, but is quite easy and relatively quick. And except for the noodles (I used common spaghettis), it is a healthy veggies full recipe. You can change the noodles for rice, or without it. I've been thinking to try it with couscous.

Ingredients:
(for 4-6 portions)

For the Chicken - Vegetables mix:

• 200 gr / 7 oz. Chicken breast (diced)
• 150 gr / 5 oz. Cabbage (shredded)
• 60 gr. / 2 oz. Sweet Corn
• 85 gr. / 3 oz Peanuts (cut in smaller pieces, don't smash them or ground them)
• 3 or 4 medium sized Champignons
• 1 medium sized Carrot
• 1 medium sized Leek
• 1/2 red paprika (diced)
• 1/2 medium sized onion (diced)
• 200 gr / 7 oz. White beans (from the can, pre-cooked)
• 60 gr / 2 oz. Peas (from the can, pre-cooked, frozen)
• 150 gr / 5 oz. Cauliflower (previously cooked, or frozen)
• 180 gr / 7 oz. Spaghetti

For the Curry sauce mix:

• 30-40 ml Chicken or vegetable broth
• 1/4 tsp Worcester Sauce
• 1 tsp Paprika pulver
• 1 tsp Mustard
• 1 tsp Honey
• 1/2 tsp Garlic (powder)
• 5 tsp Curry powder
• 1/4 tsp Cumin
• 1/4 tsp Chili
• 1 tsp Tomato paste
• 1/4 tsp Pepper

Preparation:

In a sauce pan, cook your spaghettis (or rice) as always. Once they're done, reserve.

While the spaghetti or rice is cooking, in a hot pan, with a bit of olive oil, cook the diced chicken until begins to get golden. Add the onion, paprika, leek and carrots. Mix and cover with the lid. Let cook for 2 minutes. Then add the champignons, cauliflower, and cabbage. Mix well, cover again and let it cook for 2 to 5 more minutes. Then add the white beans, peas and corn. Time for seasoning: add only salt and pepper. Mix well, cover and let cook for 2 minutes.

Now its time for the peanuts. I strongly recommend natural peanuts, even if its more work to get them out of the shell. But if you can't find them and can only buy canned salty peanuts, before using them, wash the salt away in a sieve, and dry them with a clean cloth. Then cut them with a sharp knife in smaller pieces, but don't ground them.

Add the peanuts to the chicken and veggies. Mix well, cover and let it cook for a couple of minutes more.

While the vegetables are cooked, is time to make the curry sauce. Combine all the ingredients in a small bowl, constantly moving as you add each ingredient.

When the chicken-vegetables are done. Add the curry sauce and mix thoroughly.

To close, move out of the heat and in the same pan, or in a big serving bowl, add the spaghetti and mix everything very well.

Serve hot and enjoy!

Sweet & Sour Healthy Chicken

Since long I wanted to show you all, this recipe I found in a local magazine. At first glance looked weird. But after we tried it, it is now one of our favorite recipes! After reading "Sweet & Sour Chicken" I bet all of you might be thinking about the chinese fat-full red sweet chicken! But this is not! Here the sweet comes from the Tangerines and the sour from Yoghurt!

Tangerines and yoghurt is a common mix for desserts (usually adding honey), but in this case makes an unique, healthy and really unexpectedly delicious combination with Chicken breast!. Don't hesitate to try it! It is reaaaaally easy to make and you won't be disappointed! I recommend to accompany with white rice, a good and fresh lettuce salad, or as I made it this time, with Couscous with carrots. Delicious, filling and healthy!

Ingredients:
(for 3-4 portions)

• 4 chicken breast filets
• 3 tangerines (you can use Mandarine Orange, or Clementines)
• 200 - 250 gr. Natural (no sweetened) Yoghurt
• 3-4 Tbsp. Sweet Corn (those that comes in cans)
• 1 Tbsp Cheese cream (Philadelphia)
• 1 tsp Worcestershire Sauce
• 1 tsp Mustard
• 1/2 tsp Curry
• 1/2 tsp granulated garlic
• 1 tsp Marjoram, Oregano or Thyme (I used Marjoram)
• 1 Tbsp Olive Oil
• Salt, pepper, chili as desired

Preparation:

Cut the chicken breast filets in small pieces (can be big dices as well). Heat the olive oil in a big pan. When hot, add the chicken pieces until they are cooked all around.

Add garlic, corn, chili, pepper, salt and cover for about 3 to 5 minutes.

During these short time, prepare the tangerines. Remove the skin, separate and cut each segment in halves or dices. Reserve.

After the chicken is totally cooked, I recommend to uncover the pan and let the juices from the chicken evaporate, letting the chicken to get a bit fried on all its surface. It will get a bit of that nice golden color, but don't let it burn or fry too much.

Now add the curry and mustard. Mix all very well and remove from the heat (turn it off).

In a separate bowl. Mix the diced tangerines, the chicken just cooked, yoghurt, cream cheese, Worcestershire sauce, herbs (marjoram, oregano or thyme). Mix well and rectify the seasoning.

Serve hot or cold. It is really good both ways. Ideal for camping, picnic, quick lunch, dinner, etc.

Enjoy!