Chicken Roulade With Julienne Vegetables - cooking recipe

Ingredients

5 medium eggs
2 1/2 tbsp cornstarch
1 tsp lemon juice
1 bunch chives, finely sliced and for garnish
2 tbsp oil, divided
2 None onions, one finely diced, one cut into thin strips
2 1/4 lbs ground chicken
8 tbsp breadcrumbs
1/3 cup milk
1 tbsp mustard
1 pinch paprika
1 3/4 lbs carrots, peeled, julienned
1 1/3 lb Swiss chard, cut into strips
2 tbsp butter
None None parchment paper

Preparation

Preheat the oven to 300\u00b0F. Separate 4 eggs. Using an electric hand mixer, whisk the egg whites, cornstarch, pinch of salt and lemon juice until soft peaks form. In a seperate bowl, mix the egg yolks and chives, then fold into the egg whites mixture. Spread the batter on a 10 x 12 inch baking sheet lined with parchment paper and bake for about 20 mins. Remove from the oven and turn up the heat to 400\u00b0F.
Meanwhile, heat 1 tbsp oil and saute the onions for 4 minutes. Combine sauted onions with the ground chicken, remaining egg, breadcrumbs, milk and mustard. Season with salt, pepper and paprika. On a new piece of parchment, spread the chicken mixture into a 10 x 12 inch rectangle.
Place the cooked omelette onto the meat mixture with the paper side facing up. Remove the parchment paper. Roll the meat mixture and omelette up from the long side, place the parchment paper under the meat to lift it. Place back on the baking sheet and bake for approx 50 mins.
Heat the oil and saute the onion strips for 10 mins. After about 3 minutes, add the carrots and chard. Season to taste. Garnish the finished roulade with chives and pepper, and serve with sauteed vegetables.