Cut the large chicken fillet lengthwise, without cutting it to the end. Open like a book and beat lightly so that the fillet has a thickness of 1 cm. Season with salt and pepper, rub with spices.
Cut the beef into strips, season with salt and pepper. Fry over medium heat for 5-7 minutes until golden brown.
Mix butter, crushed garlic and dill, add a pinch of salt.
RUB the fillets on one side with a creamy mixture.
Place the toasted beef in the middle.
Put the cheese on the beef, cut into plates or grated on a coarse grater.
Cover the filling with chicken fillet, wrap the roll with a colorless thread. Wrap it not too tightly, so as not to tear the fillet thread.
Wrap it tightly in foil.
Bake for 1 hour. After an hour, you can take out the roll, remove the thread from the hot roll or remove the foil, remove the thread and bake for another 10-15 minutes until golden brown.