Moussahapa       (As seen on Channel 41, Friday March 26th, 2010)

To start:
1 large chicken breast

flatten to the size of a dinner plate
(either by kneading or the cast iron skillet method)

4 oz olive oil
2 oz white vinegar
2 oz minced onion
1/4 t  oregano
1/4 t  paprika
2 oz lemon juice
1/4 t  Arabic Allspice
1/4 t  minced garlic
1/4 t  black pepper

2 oz. shredded mozzarella cheese
2 oz crumbled feta
4 oz. chopped spinach
1/4 t Summak

Knead or flatten chicken breast to close to dinner plate size and marinate for 30 minutes to an hour in the refrigerator.  Assemble stuffing and set aside.  Once the breast is fully marinated, slide onto a sheet of tinfoil and lay flat.  Make sure the sheet is large enough to wrap the chicken breast in once it has been rolled.

Mix ingredients for stuffing mixture and clump in the middle of flattened chicken breast longways.  roll the chicken breast around the stuffing and tuck in the sides.  Flip it over so the sides of the chicken are facing on the foil.  Drizzle 2 T of marinade over the stuffed chicken, then wrap in foil.  Place foil wrapped chicken in a shallow baking pan with a 1/2" of water in it and bake at 450 degrees for 45 minutes.  Serve with Moussahapa sauce below.

Moussahapa Sauce
2 T chopped Spinach
1 T minced onion
2 T olive oil
1 T of tomato paste
1 T of fresh diced tomato"s
1/4 t  of each of the following:
Arabic Allspice
powdered garlic
black pepper
Moroccan Allspice
1 c water

saute chopped spinach, onion and olive oil for a few minutes, until the spinach turns bright green, then add the water and tomato paste and diced tomato's, bring to a boil and cook for 20 minutes.  Then add the spices, simmer for 10 more minutes and set aside for finished Mossahapa.