How to make
Cut the chicken fillets down the middle and open them up like a book, tenderize lightly into steaks and season with the spices. Arrange them on top of foil.
Grind any leftover meat into mince with the onions, garlic, cream, egg, salt, black pepper.
Make pancakes from the ingredients listed for them and fry them.
Smear the mince onto the chicken fillets and sprinkle with parsley. Smear the green pancake with mince, distribute pieces of processed cheese and parsley. Wrap it into a roll.
Smear the red pancake with mince, arrange strips of red pepper on top and wrap into a roll. Repeat this process for the carrot pancake, smear with mince, sprinkle with grated cheese and wrap into a roll.
At one end of the chicken fillets, arrange the pancakes in a pyramid (2 of them next to each other and the 3rd on top of them). Wrap the chicken roll up well, using the foil to help you. Put it in the fridge for 1 hour.
Then remove the foil and crisp the fillet in a pan on all sides. Cover with foil once again, put it in a tray and bake in a preheated 390°F (200 °C) oven for 1 hour.
Once baked, remove the foil from the fillet, sprinkle with paprika and curry, pour on a little oil. Bake briefly in the oven again.
Once slightly cooled, cut it into pieces.
Serve the Lady`s Caprice Chicken Roll with a garnish of choice.
