|Boneless chicken breast||1 Large, skin removed|
|White bread slice||2 , crust removed|
|Milk||1 Cup (16 tbs)|
|Dried mushrooms||1⁄4 Cup (4 tbs), pre soaked|
|Pre cooked lean ham slices||2|
|Garlic||1 Clove (5 gm)|
|Marjoram leaves||1 1⁄2 Teaspoon (Fresh Leaves)|
|Ricotta cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Crushed tomatoes||1 3⁄4 Cup (28 tbs)|
|Olive oil||1 Tablespoon|
|Lettuce leaves||20 Large|
Bring plenty of salted water to a boil in a large saucepan.
Use the outermost lettuce leaves provided they are undamaged as well as the next couple of layers of large leaves: you will need at least 20 leaves.
Save the rest of the lettuce for salads.
Rinse the leaves well.
Spread 3 or 4 clean cloths flat on the work surface.
Blanch the leaves one at a time for 30 seconds, take out with a spatula and spread flat on the cloths with their inner, greener sides facing uppermost, handling them with great care.
Fry the chicken lightly in a little oil; sprinkle with a little salt and pepper when done, slice into thin strips and set aside.
Soak the bread in the milk, then squeeze out all excess moisture.
Have the dried mushrooms ready soaked in a small bowl of warm water (use dried ceps if possible as these have plenty of flavor); squeeze out all excess moisture by hand when they have reconstituted.
Shred the ham and Mortadella and process briefly with the chicken, mushrooms, peeled garlic, and marjoram to chop finely; do not over process into a paste.
Transfer to a large mixing bowl and work in the ricotta, Parmesan, the eggs (one at a time) and the moistened bread.
Season with salt and pepper.
Place about 2 tsp of this mixture in the middle of each lettuce leaf, adjusting the quantity to the size of the leaf.
Fold the rib or stalk end of the leaf over the filling, fold the two sides over each end, and roll up, enclosing the filling neatly and pressing down gently on the joins.
Pour two thirds of the crushed tomatoes into a very wide skillet and season lightly if wished.
Place the lettuce rolls in it, in a single layer.
Cover with the remaining tomato.
Heat gently to reach boiling point and then simmer gently for exactly 6 minutes with the lid on.
Take the rolls out of the skillet and place on individual plates with some of the tomato liquid.