Preparation

For the puree: boil the chopped potatoes in salted water. Drain.
Put in a heated saucepan with oil, cream, salt and pepper, bring to a boil. Remove and mash.
Fill the open and seasoned chicken breast with spinach, ham and pine nuts. Make a roll and wrap it with cling film. Inside a vacuum cooking bag, cook for 30 minutes at 100°C.
Open the bag and place the roll in the oven for 5 minutes at 180°C.
Mix with the broth and truffle. Smear with butter.
Put two cuts of the chicken breast on top of the puree. Pour sauce on it and add the chopped chives.

Watching one’s health in a tasteful way

Xavier Matarrodona suggests a recipe that ensures flavour without harming your shape

When the cold, if it was cold at all, begins to diminish and we notice the summer getting closer, we cannot help caring a little more about staying in shape. But this does not mean we have to give up good food! The chef of the Cullera de Boix restaurants, Xavier Matarrodona, suggests a chicken roll with spinach and ham, which, although it is not strictly a diet dish, it still is light enough to enjoy it without worrying and with the guarantee that we will succeed, if we prepare it for friends or our family.