Chicken Roulade

Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit). Grease a baking dish lightly with oil.

Place each chicken breast between two sheets of plastic wrap and pound them with a meat mallet until they are about ¼-inch thick.

Season the chicken breasts with salt, chicken seasoning, coriander, and black pepper.

Spread the shredded cheese over each chicken breast.

Roll up the chicken breasts tightly, starting from the short end. Secure the rolls with toothpicks.

Dredge the chicken rolls in the beaten eggs, then coat them in breadcrumbs.

Place the chicken rolls in the prepared baking dish.

Bake for 40-45 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.

Let the chicken rolls cool slightly before slicing and serving.

Tips:

You can use any type of cheese that you like for the filling.

If you don’t have breadcrumbs, you can crush crackers or potato chips.

To prevent the toothpicks from burning in the oven, soak them in water for 30 minutes before using them.

You can also bake the chicken rolls on a wire rack placed over a baking sheet. This will allow the air to circulate around the chicken and cook them more evenly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat until warmed through.