Slice the chicken breasts diagonally so that they form a double-sized work surface when unfolded. Salt, season with pepper and place a slice of ham on each.
Blanch the spinach. Set a handful aside. Squeeze the rest well and form into balls the size of bulets.
Mix the eggs with salt and pepper and fry them in the hot butter like an omelet.
Divide the omelet into four portions and spread evenly on the ham slices with the spinach set aside. Roll each of the meat up and gently brown all over in three tablespoons of hot oil. Cook at low temperature for three to five minutes.
Turn the spinach balls in semolina to the other side and roast in two tablespoons of oil. To serve, cut the rolls into slices and drizzle with gravy. Serve with the spinach balls.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?
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