Saute Onions and garlic with 1 tbsp. Canola oil and 1/2 tbsp. of the spice mix over medium heat, as the onions begin to soften add the spinach and cilantro. Stir mixture until the spinach has wilted. Set aside to cool.

Using a small boning knife slice a pocket inside the middle of the chicken breasts, once the spinach filling has cooled down divide the mixture into the 4 chicken breasts.

Coat the chicken breasts with 1 ½ tbsp. Spice mix, lemon juice and soy sauce.

Preheat a non -stick pan over high heat, add 1 tbsp. of canola oil and brown the chicken on both sides. Transfer chicken to a small tray and finish baking in a 350 F (175 C) degree oven for 20 minutes.Let the chicken rest for 5 minutes before slicing.

Add to the frying pan the canola oil, onions, garlic and spices, fry until golden brown. Add tomatoes and stock and simmer for 20 minutes.

To finish the sauce, use a hand blender or food processor to make smooth and silky, add in the yogurt and fresh chopped cilantro.

Sift together the dry ingredients, combine the beaten egg and milk together. Whisk the wet ingredients into the dry ingredients until smooth. Chill in the refrigerator for 20 minutes.

Over medium heat in a non-stick pan use a small ladle to spread the crepe mixture thinly into a circle. Prepare 4 pancakes, 1 for each person.

In a saucepan cover the Squash with cold water, bring to boil and then simmer until tender (typically 20 minutes).

Drain squash, transfer to a food processor, add cream and seasonings. If the mixture is too thick you can adjust the consistency with more cream or some vegetable stock.

Combine the stock and the Barley in a saucepan. Bring to boil over high heat and then turn down to a simmer, cook for 25-30 minutes until tender.

In a food processor puree the 2 tbsp. canola oil with the fresh cilantro

Toast your barley with 1 tbsp of canola oil, salt and pepper over medium heat in a non-stick frying pan. Drizzle the Cilantro puree over the toasted Barley.

Have fun putting down the lines of the sauce, the squash and the barley. Slice the chicken on a bias and fan over top, revealing the vibrant spinach filling. Serve a whole crepe on the side or cut it into more manageable pieces for the guests to enjoy!