Ingredients:

■ 4 large chicken breast fillets
■ 1 tablespoon lemon juice
■ 125 ml ricotta cheese
■ 1 clove garlic
■ 2 tablespoons freshly chopped parsley
■ ¼ teaspoon minced fresh nutmeg
■ 2 tablespoons flour
■ cayenne pinch pepper
■ ¼ teaspoon salt
■ 2 cups fresh bread crumbs
■ 2 egg whites

Preheat the oven to 200 ° C. Cuttings gently tap and sprinkle with lemon juice. Mix ricotta cheese with crushed garlic, 1 tablespoon chopped parsley and nutmeg. Mixture to create the four 5 cm long cylinders. Cheese roll flat in the center and make a steak roll. Make a toothpick to hold contents inside. Mix flour, cayenne and salt and coat the rolls. Then dip in slightly whipped egg whites and coat in bread crumbs mixed with remaining parsley. Put the rolls in half an hour in the refrigerator and then once more »Ride” whites and bread crumbs. Bake in preheated oven for about 25 minutes, until the package is golden brown and meat is soft.