Chicken Breast Roulade

Slice the chicken breast fillet horizontally like a book, stopping about 1 cm short of the edge, and gently pound the inside.

Prepare the spices: mix grated nutmeg, sweet smoked paprika, garlic powder, salt, ground black pepper, and finely crushed hazelnuts.

Rub the chicken fillets with the spice mixture, sprinkle with gelatin powder, and set aside to marinate.

Wash the prepared skin, remove any excess fat and membranes, place the marinated fillets on top, and carefully roll it all up into a log.

Tie the roulade securely with thick kitchen twine at both ends, brush with vegetable oil, and season with paprika, salt, and pepper.

Wrap the roulade in foil and bake in a preheated oven at 200°C (400°F) for about 60 minutes.

Remove the foil, baste the roulade with its juices, and broil under the grill until golden and crispy.