Chicken rolls

Place the chicken breasts between two sheets of plastic wrap and flatten slightly with the bottom of a cup. Season generously with salt and pepper and place skin side facing up on a chopping board. Place a spinach leaf on each chicken breast. Mix the garlic and feta cheese and spoon on top of each spinach leaf. Carefully roll up the chicken breasts and secure with a piece of string or cocktail sticks. Dip the chicken rolls in the beaten egg, then in flour, in the egg once more and finally in the breadcrumbs. Chill for 20 minutes until firm. Meanwhile heat the oil for deep-fat frying until hot. Fry the chicken rolls until golden brown (or bake in the oven until done), drain on paper toweling and cool for a few minutes. Cut carefully into rings with a sharp knife and serve with the cucumber dip.