Chicken Roulade with Pasta

1. 1

   Boil the pasta in salted water until half-cooked. Drain the water.

   5 min

2. 2

   Grate the cheese on a coarse grater.

   5 min

3. 3

   Add the egg, finely chopped onion, 50 g of breadcrumbs, salt, pepper to the ground meat and mix well.

   5 min

4. 4

   Grease a piece of parchment paper or foil with vegetable oil and sprinkle with the remaining breadcrumbs.

   2 min

5. 5

   Spread the ground meat in an even layer (approx. 1 cm thick) on the parchment paper, giving it a rectangular shape. The length of the meat layer should be equal to the length of the baking dish.

   5 min

6. 6

   Arrange the pasta in a bundle in the middle of the meat layer and sprinkle with grated cheese.

   3 min

7. 7

   Lift the sides of the parchment paper and join the meat layer into a roulade. Transfer it to a baking dish with the parchment paper and spread mayonnaise on top.

   5 min

8. 8

   Place in a preheated oven at 190 degrees Celsius and bake for approx. 35-40 minutes.

   40 min

   190°C

9. 9

   Cool and cut into round slices.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.