Stuffed Chicken Roulade with Mushrooms

Make a lengthwise slit down the center of each chicken breast, open it up like a book, and pound it out into an even, thin cutlet.

Season the chicken on both sides with salt and pepper, then let it rest for 15–20 minutes.

Slice the button mushrooms thinly and sauté them in vegetable oil.

Stir the chopped parsley and minced garlic into the mushrooms, season with salt, mix well, and remove from the heat.

Let the mushroom mixture cool, then fold in the medium-grated cheese.

Boil the quail eggs, plunge them into cold water, and peel.

Spread the mushroom filling evenly over the chicken, and line up the quail eggs along the center.

Roll up the chicken snugly around the filling and wrap tightly in foil.

Secure the roulade with kitchen twine or fasten with toothpicks.