Chicken Roulades with Bun Filling

1. 

chicken breasts 14 oz (400 g) • salt

Pound larger chicken breasts into thinner slices. Salt.

2. Filling

white roll 2 pcs • semi skimmed milk 1,5% 10 tbsp (150 ml) • vegetable salt • marjoram • unsalted butter 0.5 oz (15 g) • chicken egg 1 pc • parsley leaves • garlic 1 clove • fresh red pepper 0.5 pc • ground black pepper

Cut old bread rolls or buns into the small cubes, place into the bowl and pour warm milk over. Add vegetable seasoning, black pepper, marjoram, finely chopped parsley leaves, knob of butter, egg, pressed garlic, piece of finely chopped red pepper to achieve colorful mosaic. When the pastry is soaked and softened, blend thoroughly all ingredients well.

3. 

Evenly spread filling over the chicken breasts the way that is possible to roll up.

4. 

grill seasoning • olive oil

Roll up the chicken breasts with filling, in the case the filling is leaking out, join it at the edges with the toothpick or string. Brush with the oil and sprinkle with the grill seasoning.

5. 

bacon strips 4.25 oz (120 g) • water 6.75 tbsp (100 ml)

Place slices of slovak or english bacon on the top of the roulades. Pour in a little water.

6. 

Bake at 390°F (200°C) for about 30 minutes.