Chicken Breasts stuffed with the flavors of the Mediteranean

My husband thinks chicken is a vegetable and I am constantly trying to find interesting recipes to make his “vegetable” taste like something! I am a novice in the kitchen and terms such as “fusion” and “decontructive” cooking is not something I take much notice of. However, I think I am good with pairing flavors and if a plate of food looks and tastes good, I do not really care if the meat is from Italian origin and the vegetables from the Mediterranean cuisine.

The following meal is such a concoction, because I made couscous with roasted vegetables and the chicken was stuffed with spinach and ricotta and served with a chunky tomato sauce.

For the chicken

4 chicken breast fillets
250 gr spinach
125gr ricotta cheese
salt and pepper .
olive oil for frying
zest of a lemon

Preheat oven to 180CPut 1 fillet between 2 sheets of cling wrap and use a meat mallet or the side of a saucer to thin out the chicken breast. Remove the plastic and lay down a layer of spinach and then some ricotta cheese. Season well with salt, pepper, lemon zest and nutmeg. Roll up the chicken with the filling and secure with a toothpic. Brown chicken rolls in a bit of oil in a skillet. Transfer to the oven and bake for a further 15 min.

For the tomato

2 tomatoes, skinned and chopped
1 onion, chopped
1 clove garlic
salt, pepper and sugar
olive oil for frying onion and garlic

Fry onion and garlic in olive oil. Add tomato and seasoning. Cook until thick and not watery. Add herbs(thyme or oregano)

For the couscous

Make couscous according to packet instruction.
Roast some veggies of your choice and mix with couscous.Season well