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| 2 | Whole Chicken Breasts; skinned, boned, halved and pounded |
| 1/2 x ca. 450 g | Spinach; stemmed and washed |
| 1/4 Tasse | Zucchini finely diced |
| 1/4 Tasse | Yellow Crookneck Squash; finely diced |
| 1/4 Tasse | Carrot finely diced |
| 1/4 Tasse | Jicama; finely diced |
| 1/4 Tasse | onion finely diced |
| 1 | Tomatillo; husked and finely diced |
| 1 klein | Tomato finely diced |
| 1 | cloves garlic minced |
| 1 | Serrano Chile; seeded and finely minced |
| 1 Esslöffel | oregano fresh, minced |
| 1 Teelöffel | olive oil |
| 1 Esslöffel | lime juice fresh |
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Combine all salsa ingredients and let sit for 1 hour at room temperature.
Remove all visible fat from chicken breasts. Place each breast half on a large piece of plastic wrap. Cook spinach leaves in boiling water for 1 minute. Drain and squeeze out all moisture. Arrange spinach leaves over chicken pieces, distributing evenly. Starting at one end, roll up each breast with spinach inside. Wrap each chicken roll in plastic wrap, then in aluminum foil, twisting each end to seal.
Place sealed chicken bundles in a large pan of boiling water. Reduce heat to a simmer and poach chicken for 15 minutes. Remove from heat, discarding foil and plastic wrap. Slice each chicken bundle into 4 pieces and arrange on serving plates. Spoon some salsa over chicken.
Kook-Net: The Shadow Zone Iv - Stinson Beach, Ca
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