Chicken Roulade with Bread Rolls Filling

1. 

chicken 2.9 lb (1300 g) • salt • ground black pepper 0.5 tsp • grill seasoning 0.5 tsp • unsalted butter 0.25 oz (10 g)

Wash and bone the chicken, salt and season with pepper (you can use bones for stock prep). Scissor chicken-adequate piece of aluminium foil which must be brushed with butter. Place chicken over the foil so you get compact slice of meat.

2. 

white roll 3 pcs • semi skimmed milk 1,5% • chicken egg 1 pc • bacon strips 2.75 oz (80 g) • vegetable salt 2 tsp • ground black pepper 0.25 tsp • nutmeg • parsley leaves 0.25 oz (10 g)

Cut the bread rolls, soak in a milk, so they soften and then squeeze it out. Add raw egg, bacon cut into the small pieces, vegetable salt (dried vegetable seasoning), black pepper, pinch of nutmeg and finely chopped parsley leaves. Blend well all together and evenly spread on the boneless chicken.

3. 

Roll the roulade carefully and...

4. 

...wrap into the aluminium foil and twist the ends.

5. 

water 1.3 cup (300 ml)

Bake the roulade sprinkled with water at temperature of 355°F (180°C) for about an hour, then remove the foil and bake for another 20 minutes until crunchy.