Olive paste chicken rolls with pomegranate dressing

Most Hollywood movies' fans just love to hear that British accent, like Jude Law's, Orlando Bloom's, Hugh Grant's...

Some of my friends from other European countries when they speak English, they'd love to have an American accent though.

But I don't want my Spanish teacher having any accent.

Please don't get me wrong, my Argentina teacher speaks very clear, and his accent is very elegant. However, as an absolute beginner like me still struggling between "i" (which actually sounds "e") and "e" (sounds "ah", however), my ability can't go any further, like, to understand various accents.

A good thing is, he is going to leave next week. I am told that the next one is local.

To celebrate it, I prepared some chicken rolls salad, jazzed up with a very local accent - we speak "olive".

People in Barcelona eat olives and olive oil like there's no tomorrow. You'll see what I did in here too.

My husband has told me, he actually likes to eat cold chicken. Since my time is pretty tight, I can prepare this chicken a day or two ahead, and/or enjoy it day(s) later after it's cooked. So for my husband or for me, this dish fits the bill.

Recipe of olive paste chicken (1 single serving for putting on salad)

• a single chicken breast
• 15 big black olives, pitted
• 1 very small clove of garlic, finely diced
• 1/2 anchovy in olive oil, drained
• dry oregano leaves
• sea salt
• ground black pepper
• olive oil

How-to:

1. Slice the chicken breast as thin as you can. I chilled my chicken in a colder spot of my fridge (not freezer), like the back of the top shelf. After the meat was semi-frozen, I could slice it easily. Lay it flat, slice it horizonally in order to get big fillets. Seasoned with salt and pepper.
2. Process the black olives, garlic, anchovy and oregano to paste, adding in some olive oil is necessary during processing.
3. Spread some olive paste on a piece of fillet, roll up, cut to smaller pieces, fasten each one with a toothpaste. Marinate the roll-up in a generous amount of olive oil until you are ready to cook them.
4. Grill (brush with more olive oil) or swallow-fry them. It doesn't take long to cook, probably just a minute or 2.
5. Let them totally cool off before placing on salad, or store them in fridge until serve.

To make pomegranate dressing:

For a single serving, arils from a half of pomegranate are required, plus a dash of red wine vinegar and a generours amount oil extra-virgin olive oil

Squeeze juice from the pomegranate arils, but save a few good looking ones for garnish.

Quickly whisk the pomegranate juice, the wine vinegar and olive oil together until they are all emulsified.

To serve: place some green salad on a serving place, top with the chicken rolls, drizzle with the dressing, garnish with pomegranate arils.

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