Instructions

• 
  Arrange the breast slices on a sheet of cellophane, overlapping them slightly to make a plate.
  
• 
  Finely chop the onion and garlic with a knife and, in a salad bowl, mix all the ingredients with a spoon (avoid mixing in a food processor or kneading for too long, the result will be too dense).
  
• 
  Arrange the meat mixture on the smoked brisket 'mat' and roll up to form a loaf.
  
• 
  Bake in a suitable dish for 45 minutes at 200°.