Chicken and Cheese Swiss Roll

In this recipe, cheese pastry is used instead of cake and chicken mixture as stuffing. Incredibly delicious.

Ingredients:

4 pieces Chicken, boneless, breasts or thighs
2 Spring Onions, sliced
60 g Butter
3/4 cup Parmesan Cheese, grated
4 Eggs, separated
1/3 cup Flour
1 tbsp Flour
1 Chicken Stock Cube
2 tbsp Basil, fresh and chopped
1 tsp Dijon Mustard
1/2 cup Double Cream
Salt and Pepper
Directions :

1. Cut chicken into medium pieces. In a medium pan, heat oil over medium heat. Add onion and chicken and stir until chicken becomes golden. Add 1 tbsp flour and stir until well combined. Remove from heat. You can use left over chicken.

2. Add cream, mustard, salt and pepper. Rub half stock cube over components in pan. Stir all components well. Reduce heat and simmer for 15 minutes.

3. Move mixture of pan to a blender or food processor and blend until smooth.

4. In a medium pan, melt butter over medium heat. Add 1/3 cup flour and stir well to avoid any clumps. Remove from heat, and gradually whisk in 1 cup water and remaining half stock cube. Stir constantly until boiling. Leave to cool slightly.

5. Stir in cheese, egg yolks and basil. Move mixture to a large bowl. Beat egg whites with an electric beater until stiff. Add to cheese and flour mixture.

6. Heat oven to 200-220 C. Grease a 26 x 32 cm baking pan and line with buttered waxed paper. Pour batter on paper in pan and even surface well. Bake in oven for about 15 minutes or until mixture puffs and surface becomes golden.

7. Invert pastry over another waxed paper and remove the paper that it was baked with. Spread chicken mix over pastry and roll quickly using a towel as a guide. Leave the waxed paper behind. Cover with towel until cooled slightly. Serve hot.