You will need
    • chicken;
    • garlic;
    • hard cheese;
    • parsley;
    • dill;
    • green onions;
    • pepper;
    • salt;
    • vegetable oil.
Take the chicken Breasts on the number of expected guests. One breast turns one roll, so it is easy to calculate. It is better to cook this dish with the stock, because it is always in great demand. Chicken breast split lengthwise into two parts. Put fillets in a plastic bag and carefully whisk with a special hammer. For each piece of fillet take separate package, so you will have less hassle with the cleaning after cooking.
Grate hard cheese varieties (Parmesan, Roquefort, Dutch) on a coarse grater and mix it with finely chopped greens. In order for the herbs she gave all her juiciness and flavor to the dish, it needs to be cut and then lightly mash these in a ceramic mortar. With herb cheese, add grated garlic. If you wrap the roll a slice of cheese, then the greens with the garlic, place over the entire surface beated.
Salt and pepper the prepared pieces of fillets. Evenly spread on the surface of the grated cheese and greens. Try not to break broken-off pieces of meat, because the cheese during baking can escape to the outside. Carefully wrap the rolls so that all the stuffing stayed inside. Twisted into roll the meat has a tendency to spin during cooking. To prevent this, take a cotton thread and tightly wrap each loaf. No need to worry, the fat will not allow the filament to burn at higher temperatures. You can seal the rolls with a sharp toothpick after cooking to remove it.
Prepare a baking pan with vegetable oil and place the rolls at a small distance from each other. Bake at 180 ° C for at least 40 minutes. When the rolls begin to form a crust, it is desirable to lower the intensity of the fire to prevent burning. After cooling, place the rolls on a wide dish, the bottom of which lay the lettuce leaves.