Directions
Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and place a rack on top if available.
Lay the thin chicken breasts flat, making sure they are even in thickness.
Melt butter with oil. Add mastic (if using), salt, pepper, nutmeg, and cardamom. Brush this mixture evenly over both sides of the chicken.
Add a small amount of minced meat to each chicken breast, then top with 1–2 slices of hard- boiled egg.
Roll the chicken tightly, pressing gently as you roll to fully enclose the filling.
Coat each roll in flour, then dip in beaten egg, then roll in bread crumbs.
Heat oil in a pan. Fry each chicken roll for 1–2 minutes, just until lightly golden.
Transfer to the prepared baking sheet.
Bake in the oven for 15 minutes, until cooked through.
