Chicken roll with mushrooms and spinach

In a skillet, sauté the chopped onion (2/3 pcs.) and grated carrot (2 pcs.) until soft.

Then add the chopped mushrooms (300 g) and simmer for 5–7 minutes.

After that, add the spinach (300 g), stir, and continue to simmer for another 2 minutes.

Finally, add sour cream (3 tbsp), season with salt and pepper to taste, and then remove from heat.

On a flat surface, lay out parchment paper for baking. Spread the chicken mince (700 g) in an even layer about 0.5 cm thick. Evenly distribute the vegetable filling on top and sprinkle with grated cheese (50 g).

Carefully roll the mince with the filling into a roulade, using the parchment for convenience.

Transfer the roulade to a baking tray and bake in a preheated oven at 190°C for 40 minutes.