Take a fresh whole chicken and remove the skin taking care not to break it as it will be used for the preparation of the dish.
Take off the fillet and open the chicken breast.
Take some dry apricots and cut them into very fine slices and then into small cubes. Then add the chicken fillet and finely slice everything together. Add a pinch of salt, some Taggiasco Genesi Guido 1860 olive oil, some pepper, until you get a fine well blended mixture.
Leave the compote in a bowl. Add a tablespoon of the white part of an egg and mix the compote.
Now take the chicken breast, place it on a cutting board and open it. Then salt just one side. Spread the compote previously prepared on the breast and wrap the chicken breast on itself.
Take the slices of Lardo di Colonnata and roll it on each chicken breasts.
Then lay out the chicken skin previously removed from the chicken. Take some Guido1860 pesto with garlic and with a brush paint only one side of the chicken skin. The one that will be in contact with the wrap.
Then roll up the chicken skin in the chicken wraps with lard. Take a kitchen paper and cover tightly the wrap fixing it with twine. The wrap looks like a sort of candy.
Bake it at 190 degrees for 20 minutes. While the chicken galantine is cooking in the oven, prepare the mushrooms and serve them together.
To prepare the mushrooms wash them carefully. Distribute them on a tray with a stick of rosemary and the spices. Then add extra-virgin olive oil, pepper and salt and bake it. They will be ready in 10 minutes.
Distribute your mushrooms on the plate. Take off the paper from the chicken breast. Let it rest and then slice the roll. Serve it with a drizzle of extra-virgin olive oil on top.