8 slices chicken breast
salt and pepper again
1 glass white wine
In a bowl mix bred crumbs, chopped erbs and ginger, amaretti and parmesan cheese. pour with the tablespoons of wine. Season with salt and pepper.
Line the slices of meat two by two, over wrap layer.
Over each couple of slices put in the middle some stuffed. Roll the meat and close it well. Roll in the wrap and rest in the frige for about half an hour.
Preheat oven to 180°C.
Set the meat rolls in a oven pan, season with salt and pepper, pour with oil and wine and some butter.
Put some rosemary and cook for 40 minutes, checking and turn ones in a while. If necessary add some stock to keep umid.