Lightly grease a heavy baking pan with 1/2 teaspoon cooking oil, then place eggs upright on the pan. Bake eggs 5 minutes, then roll onto a side (take this opportunity to reshape the meat mixture into an egg shape) and cook 5 minutes. Roll a quarter-turn onto another side, reshape, and cook 5 minutes more. Roll and reshape again, and cook 4 minutes more. Roll a final time, and cook until the ground chicken is fully cooked (firm to the touch, with juices running clear), about 4 minutes more. (The center of the meat coating should register 165 degrees on an instant-read meat thermometer.) Remove from oven and let rest 3-4 minutes.