Ingredients

2 whole chicken breasts; skinned, boned, halved and pounded
1/2 lb. spinach; stemmed and washed
Squash Salsa:
1/4 C. zucchini; finely diced
1/4 C. yellow crookneck squash; finely diced
1/4 C. carrot; finely diced
1/4 C. jicama; finely diced
1/4 C. onion; finely diced
1tomauntilo; husked and finely diced
1 small tomato; finely diced
1 clove garlic; minced
1 Serrano chili; seeded and finely minced
1 Tbsp. fresh oregano; minced
1 tsp. olive oil
1 Tbsp. fresh lime juice

Cooking Instructions

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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)