Gently remove the bones from the chicken legs, leaving the skin and meat in a bag.
For the filling, combine lingonberries, finely chopped dill and chopped mozzarella.
Add the grated garlic clove and half the mayonnaise. Mix well.
Season the meat with salt and pepper. Stuff with the filling.
Wrap and place in a baking dish.
In a bowl, combine the remaining mayonnaise and the minced garlic clove. Spread the chicken rolls on top.
Cook in the oven for 30-35 minutes at 200 degrees C.
Place on a platter with lettuce and garnish with lingonberries and dill.