Chicken roll with pickled vegetables - Main

Cooking Recipes Ingredients:
For the 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
1/4 cup of salt

For the chicken roll:
4 large chicken breasts, boned and skinned
2 cups of ground beef
Aluminium 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

Cooking Recipes Directions
Before you start to cook: Mix the ingredients for the pickled vegetables. Put in a bottle with a tight-fitting lid and leave in the refrigerator for 3-5 days prior to cooking.
Wrap the chicken breasts in plastic film and pound to extend them to twice their size. Sprinkle salt and pepper. In a bowl mix in beef, flour, black pepper, oregano and salt. Drain the liquid off the pickled vegetables (you may use it in other recipes or for a vinaigrette). Mash the garlic and incorporate it to the other vegetables. Put the chicken breasts on top of a piece of aluminium foil. Extend it making sure not to leave blank spaces. Extend the pickled vegetables mixture, making sure to cover all the chicken. Extend the spinach on top of the vegetables. Put the pork in the centre and roll the chicken around it forming a roll. Wrap in the aluminium and seal very well. Bake at medium heat for about 35 minutes. Take out of the oven and unwrap (be careful not to burn yourself). Brush some oil and put in the oven at high heat until it is golden brown in the outside. Let cool down for 5 minutes. Slice and serve hot.