Romaine Lettuce Roll With Baked Chicken And Ricotta

Preparation:

Preparation: Blanch the lettuce leaves. Blend the chicken with the ricotta and the egg whites, season the mixture with salt, pepper and pine nuts. Spread the mixture on the lettuce leaves spread out and overlapping; roll up like a roll, around a sheet of transparent film. Pass the roll thus obtained in boiling water for a few minutes (10 minutes); when cooked, release it from the film and cut it into slices, then serve it with a mint and pine nut pesto.