Chicken Roll with Pickled Vegetables

Pickled vegetables

 * 1 red sweet pepper cut in strips
 * 4 tablespoons of parsley diced finely
 * 4 cloves of garlic cut in halves
 * 4 tablespoons of diced leeks
 * 1 cup of vinegar of fruits
 * 2 tablespoons of sugar
 * ¼ cup of salt

Chicken roll

 * 4 large chicken breasts, boned and skinned
 * 2 cups of ground pork
 * aluminum foil
 * 8 leaves of fresh, rinsed spinach
 * 2 teaspoons of all-purpose wheat flour
 * 1 teaspoon of powdered black pepper
 * 1 teaspoon of oregano
 * salt

Directions

 * 1) Wrap the chicken breasts in plastic film and pound to extend them to twice their size.
 * 2) Sprinkle salt and pepper.
 * 3) Reserve.
 * 4) In a bowl mix in pork, flour, black pepper, oregano and salt.
 * 5) Reserve.
 * 6) Drain the liquid off the pickled vegetables (you may use it in other recipes or for a vinaigrette).
 * 7) Mash the garlic and incorporate it to the other vegetables.
 * 8) Put the chicken breasts on top of a piece of aluminum foil.
 * 9) Extend it making sure not to leave blank spaces.
 * 10) Extend the pickled vegetables mixture, making sure to cover all the chicken.
 * 11) Extend the spinach on top of the vegetables.
 * 12) Put the pork in the center and roll the chicken around it forming a roll.
 * 13) Wrap in the aluminum and seal very well.
 * 14) Bake at medium heat for about 35 minutes.
 * 15) Take out of the oven and unwrap (be careful not to burn yourself).
 * 16) Brush some oil and put in the oven at high heat until it is golden brown in the outside.
 * 17) Let cool down for 5 minutes.
 * 18) Slice and serve hot.