Festive Chicken Roulade with Mushrooms and Quail Eggs

Slice the chicken breast lengthwise, stopping just short of the edge, and open it up like a book.

Gently pound it out, then season with salt and pepper on both sides. Let it rest for 15–20 minutes.

Clean the mushrooms, slice them thinly, and sauté in oil until golden brown.

Finely chop the parsley and garlic, add them to the mushrooms, season with salt, stir, and remove from the heat.

Grate the cheese on a medium grater and fold it into the cooled filling.

Boil, cool, and peel the quail eggs.

Spread the mushroom filling over the chicken fillet, and line up the eggs in a row on top. Carefully roll it up into a log.