Chicken Roulade with Creamy Filling and Roasted Potatoes

Ingredients

For the Chicken Roulade:

• 2 chicken breasts (approximately 450g/1 lb)
• 100g (3.5 oz) quark cheese
• 1 hard-boiled egg
• 1 boiled carrot
• 1 pickled cucumber
• 2 tablespoons (30ml) sour cream
• 30g (1 oz) cheese, grated
• Large cabbage leaves for wrapping
• Salt and black pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon dried garlic powder

For the Roasted Potatoes:

• 500g (1.1 lb) potatoes
• 2 tablespoons (30ml) vegetable oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 teaspoon sweet paprika
• 1 teaspoon dried garlic powder

For the Fresh Salad:

• 1/2 cucumber, sliced
• 1 bell pepper, chopped
• For the Dressing:
• 1 tablespoon (15ml) mayonnaise
• 1 tablespoon (15ml) sour cream
• 1 teaspoon (5ml) mustard
• Fresh lemon juice to taste
• Salt and black pepper to taste

Instructions

Preparation Time: 45 minutes

Cooking Time: 30-35 minutes

Total Time: 1 hour 15 minutes

1. Preheat the oven to 180°C (350°F).
2. Prepare the filling:

• Finely chop the boiled egg, carrot, and pickled cucumber
• Mix with quark cheese, sour cream, and grated cheese
• Season with salt and dried garlic
• Set aside

1. Prepare the chicken:

• Place chicken breasts between plastic wrap
• Pound until approximately 1/4 inch thick
• Season with salt, pepper, oregano, paprika, and garlic powder

1. Assemble the roulades:

• Blanch cabbage leaves in boiling water until pliable
• Place seasoned chicken on cabbage leaf
• Spread filling mixture evenly
• Roll tightly, securing with toothpicks if needed

1. Cook the roulades:

• Place in preheated oven
• Bake for 15-20 minutes until internal temperature reaches 165°F (74°C)

1. Meanwhile, prepare potatoes:

• Cut potatoes into even-sized pieces
• Toss with oil and seasonings
• Roast at 200°C (400°F) for 30 minutes until golden