Chicken Roll with Mushrooms and Corn

Peel the onion and finely chop it.

Wash the mushrooms and cut them into small pieces.

Sauté the onion in a skillet for 5 minutes, stirring occasionally.

Add the mushrooms, stir, and cook over medium heat for about 20 minutes (until all the liquid has evaporated). Season with salt and pepper.

Make the batter. Grate the cheese on a coarse grater.

Mix the eggs with the sour cream.

Add the cheese and flour, season with salt (I used 1/4 tsp), and stir to combine.

Slice the chicken breast fillet lengthwise into thin, long strips. Pound each piece with a meat mallet, then season with salt and pepper.

Assemble the roll. Generously grease a baking dish (a rectangular one works best). Set aside 1–2 small strips of fillet. Lay the remaining strips crosswise in the dish, covering the bottom and letting the strips hang slightly over the edges.

Pour one-third of the batter over the bottom, on top of the laid-out fillet.

Spread the mushroom and onion mixture on top.

Lay the reserved fillet strips on top.

Pour the second third of the batter over the top.

Spread the corn on top.

Pour the remaining batter over everything.

Fold the overhanging fillet strips inward over the filling.

Cover the dish tightly with foil. Set up a water bath by placing the dish inside a larger baking dish or deep roasting pan filled one-third of the way with water.

Place in an oven preheated to 200°C (400°F). Bake for 1 hour. Then remove the foil and bake for another 15 minutes.

Let the finished roll cool slightly, then carefully drain off any liquid that accumulated during cooking. Run a knife along the edges of the dish and invert the roll onto a large serving platter.

The Chicken Roll with Mushrooms and Corn is delicious both hot and cold!