Catalonian-style chicken and spinach rolls
Clean the chicken breasts. Carefully cut them in half, opening them without cutting them apart so they are as thin as possible, in one piece. Sauté the spinach in a pan with the raisins, pine nuts, some salt, pepper and olive oil. Sprinkle the chicken with salt and pepper and cover with the spinach, then roll it up. Once rolled, tie with string and place the rolls on the top part of the steamer. On the bottom, place the whole potatoes (unpeeled). Place the steamer in a pot over boiling water, cook for 8 minutes. Lift out the rolls and let them cool before untying them. Cut in slices and serve over the cooked potatoes. Sprinkle with olive oil, salt and pepper.