Stuffed Chicken Roulade with Ham and Peas

Preparation of the Filling

• 1
  Before deboning the chicken, heat one tablespoon of butter in a pan. Once it foams, add the eggs whisked with a pinch of salt. Stir over medium heat for about one to two minutes until the eggs are set but still juicy. Mix the scrambled eggs with the frozen peas and let cool on a plate. The peas do not need to be thawed; they will soften from the residual heat of the eggs.
• 2
  Mix the cooled scrambled eggs with the bread cubes. Debone the chicken (or have your butcher prepare it) and place it skin-side down on a board. If the meat is unevenly thick, cover it with cling film and gently flatten it a bit. Preheat the oven to 190 °C top/bottom heat.

Rolling and Tying

• 1
  Lightly salt the inside of the meat and cover with the ham slices. Spread the filling over the meat and roll it up tightly. Securely tie the roulade with kitchen twine at approximately 2 cm intervals to maintain its shape during roasting.
• 2
  Brush the outside of the roulade with the remaining butter and lightly salt. Place in a roasting pan and roast uncovered for 30 minutes in the oven.

Roasting and Sauce

• 1
  After 30 minutes, the meat will start to brown. Now pour in about 200 ml of water. Roast for another 30 minutes, basting with the pan juices every 10 minutes. Add more water if needed. Basting ensures a beautiful golden-brown crust and an intense flavor for the sauce.
• 2
  Shortly before the end of the roasting time, melt butter in a small saucepan. Stir in the flour and cook over medium heat for a few minutes until a light brown roux forms. Remove the finished roulade from the oven and keep warm. Pour the pan juices through a sieve into the roux and immediately stir until smooth. If the sauce is too thick, add a little more water (approx. 100-150 ml). Let the sauce simmer for at least 15-20 minutes, stirring occasionally. Season with salt and pepper.
• 3
  Remove the kitchen twine from the roulade and cut the meat into approximately 1 cm thick slices with a sharp knife. Serve with parsley potatoes or rice and generously pour sauce over it.