Juicy Chicken Roulades with Mushroom Filling

Finely dice the onion and chop the mushrooms. Sauté them in a small amount of vegetable oil until the liquid evaporates and they turn golden. Let cool, then mix with the grated cheese.

Slice the chicken breasts lengthwise, open them up like a book, and lightly pound them out. Season with salt, pepper, garlic powder, and paprika.

Place the mushroom filling onto each breast and roll tightly into a log. Secure with toothpicks if necessary.

Set up your breading station: place flour in one dish, beat the eggs with salt, pepper, and paprika in a second, and put breadcrumbs in a third.

Dredge each roulade first in flour, dip into the egg, and then thoroughly coat with breadcrumbs.