Chicken Roulade

Take chicken breast in moisten ziplock bag and flatten it by patting with some stroke with rolling pin. (Or you can mince it in a mixer jar.)

Divide it into two parts. Take one part larger as we have to roll stuffing in it.

Now take larger part of chicken, add oil, lemon juice, minced garlic and 1 teaspoon of paprika to it.

In the smaller part of chicken, add oil, lemon juice, coriander, garlic and paprika.

Take a foil paper. Place cling film on it. Spread larger part chicken into rectangular shape.

Now spread smaller portion chicken over it.

Place boiled and peeled eggs in a row in the center of spread.

Start rolling the chicken into log or toffee shape. Carefully remove the cling film.

Preheat the oven at 400F.

Wrap this log carefully into aluminum foil and bake it for 30 minutes at 392F.

Take it out and cut this rouled into circular disc. And serve with onion rings, salad. For tangy flavour you can sprinkle chat masala over it.

Carefully spread minced chicken breast on cling wrap and roll it tightly so that a proper rouled can be made.