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Meat
Chicken and Vegetable Roulade
A juicy and wholesome chicken roulade stuffed with vegetables and eggs, baked to perfection.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the chicken fillet in half lengthwise without cutting all the way through, and place it on oiled foil.
2
Pound it with a meat mallet until you have an even layer about 1 cm thick, then season with pepper and fresh herbs.
3
Top with grated carrots, finely diced tomatoes, and minced garlic.
4
Hard-boil 2 eggs, chop them up, and sprinkle them over the chicken.
5
Roll everything up tightly using the foil and bake in a preheated oven at 200°C (400°F) for 30 minutes.
6
After the time is up, carefully remove the roulade from the oven (leave the oven on), open up the foil, and return it to the oven for another 15 minutes to let it brown.
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