Chicken Roulades

In a pot, boil the rice with 375 ml (approximately 1 1/2 cups) of water and some salt. Cover and cook according to package instructions (about 40 minutes on low heat).

Meanwhile, trim thick stems from spinach and rinse thoroughly in cold water. Add dripping wet to a small pot and cook briefly over high heat.

Allow to cool in a sieve.

Squeeze spinach lightly. Then chop finely with a large knife and place in a bowl.

Rinse chicken breasts, pat dry and cut in half 1-2 times horizontally depending on the thickness to make thin cutlets.

Place between 2 layers of plastic wrap or in a freezer bag and pound very thin with a mallet or a heavy pan.

Add cream cheese to spinach, season with salt and pepper and mix everything well. Top chicken cutlets with it, roll firmly into small cylinders and secure with toothpicks.

Trim, rinse and finely chop leek. Halve the bell pepper, remove the seeds, rinse and finely dice.