Cut the chicken fillet lengthwise into two parts. I had two fillets.
Beat thinly through the film.
Grate the cheese on a coarse grater.
Take the foil in two layers, smear it with vegetable oil.
Now we start collecting the roll.
Fillet salt, pepper to taste and sprinkle with spices, I took for the chicken and mushroom.
We distribute grated cheese on the fillet.
Then repeat all the layers, alternate the meat and cheese, press tightly.
Wrap in foil tightly, so that the layers do not shift.
Bake in the oven for 40 minutes at 180-200*C.
The finished roll is carefully unfolded, the resulting broth is visible on the foil.
Transfer the roll to a new clean sheet of foil and wrap it, leave to cool.
This roll should be cut only cold. Cool it in the refrigerator for 1.5-2 hours or 30 minutes in the freezer.
Cut off a piece and use it instead of sausage for a sandwich - both delicious and useful. Bon appetit.