Chicken Roulade with Egg
Chicken breast and eggs provide protein, while hard cheese adds richness and keeps the filling moist. The roulade bakes whole around the hard-boiled eggs, giving each slice a firm center. Rest it briefly, then slice and serve warm.
Finely chop the chicken breast (800 g) with a knife; allow about 10 minutes.
Boil the eggs (150 g) for 10 minutes until hard-boiled.
Cool the eggs for 10 minutes, then peel them.
Mix the chicken with finely chopped parsley (15 g), table salt (5 g), and black pepper (1 g), then spread it into an even layer on parchment.
Arrange thin slices of hard cheese (120 g) and the peeled eggs on top, then roll it up carefully; allow about 8 minutes for assembly.
Brush the outside with olive oil (10 g) and bake at 180 °C for about 45 minutes, until fully cooked in the center. Rest for 10 minutes before slicing.
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