1. Boil water, add young, washed spinach and blanch it for 5-6 minutes. Drain and put in a well-heated pan to which we have added 2 tablespoons of olive oil and fry for a few minutes, then add crushed garlic, a little pepper and salt and a little nutmeg and fry everything together for another minute. Cool and stir in a couple of tablespoons of grated grana padano cheese (leave the rest for later).

2. Add the eggs to the boiling water and cook them for 10 minutes. Cool and peel.

3. Beat the chicken breast steaks well with a meat mallet, lightly salt them and place them side by side on transparent foil, partially covering them. Place the thinly sliced ​​ham on top, place the prepared spinach on top of the ham, but not all the way, leaving at least 8 cm to the edge. Place the remaining cheese on top of the spinach, then the eggs (one next to the other) 7-8 cm from the edge of the cheese.

4. Roll tightly with the help of foil (start from the part with the eggs and all the way to the end where there is no spinach). Transfer to baking paper that has been sprinkled with olive oil and chopped herbs, wrap tightly in the paper and tie the ends with string (we will get the shape of a large candy).

5. Place on a baking sheet lined with baking paper and place in an oven heated to 180°C and bake for 30 minutes. Then remove the meat from the paper, turn on the heater on the grill, increase the temperature to 200°C and bake for another 10-15 minutes, i.e. until the roll acquires a nice golden color.

6. Cool the roast for at least 15 minutes, then slice and serve with seasonal salad and potato or celery puree.

Enjoy!

Recipe: Sandra Roncevic (@oslanomislatkom)