How to make
Put the chicken minced meat in a bowl, add the egg, season with grated lemon peel, a pinch of fresh marjoram, black pepper, crushed garlic clove and grated parmesan cheese. Knead the minced meat. Refrigerate it for an hour to flavor well.
While this is happening, beat the two eggs with the grated parmesan cheese and a pinch of salt. Heat some olive oil in a frying pan and fry an omelette.
Blanch the spinach and strain it well from the water. Spread the minced meat on a piece of greased baking paper.
Cover with the omelette, put the spinach on top and spread the ricotta with the help of a spoon. Roll it up. Beat one egg white. Grease the roll and sprinkle with breadcrumbs. Place the roll on a tray lined with baking paper.
Drizzle generously with olive oil. Bake in a preheated oven at 360°F (180°C) with a fan, until it aquires an appetizing color.
Serve the roasted chicken roll with a green salad or a side dish of your choice!
Enjoy!
