Ingredients: 2 chicken breast, 200 g chard, 100 g leek, 100 g chopped onion, 100 g nettle, 100 g beetroot, 100 g spinach, 50 g thick bulgur, 80 g tomato paste, 90 g sunflower oil, 2 dried hot peppers, Salt Preparation: Clean and finely chop all vegetables. In a hot pot, first fry the onion and leek with sunflower oil until they turn slightly pink. Add the other vegetables and cook over low heat until the water evaporates. Stir and add the bulgur. Add the hot dried peppers by hand by shredding them. Mix tomato paste with two glasses of water and add it on top.

Add salt and set aside when the vegetables are cooked. Cut the chicken breasts open in the middle. Put the prepared vegetable inside the chicken breast and wrap it. You can prevent it from opening by attaching a toothpick. Arrange the stuffed meat on a tray and add salt, pepper, olive oil and cook in the oven at 200 degrees until the top is browned. Serve hot.