Chicken Roulade

Start by cutting the chicken into smaller pieces. 

Transfer to a large bowl, add the eggs and with a hand blender, beat everything very well until the chicken turns into a smooth puree. 

Add the onion chopped into small cubes, the grated potato and the cabbage chopped into thin strips. 

Season with the salt, a pinch of black pepper, the sweet paprika, the garlic powder, the mustard powder and beat everything very well until smooth.

On a 60cm wide by 40cm long sheet of parchment paper, add a drop of vegetable oil and spread it well with a brush.

Add all the chicken paste we prepared and arrange it in a rectangular shape.

Then, top this paste with the slices of mozzarella cheese and roll it up, wrapping the cheese.

Close the ends of the sheet tightly and transfer to a large baking sheet. 

Take to a preheated oven at 180° C (350° F) and bake for 1 hour. 

Serve.