Instructions

Use a baking dish, ideally a deer back, line it with parchment paper, and preheat the oven to 180°C. Flatten the chicken breasts to increase the surface area. Season the chicken breasts lightly with spices. Grate the cheese and slice the sausage into rounds or cubes.

Line the dish with bacon slices, overlapping the edges. Arrange the chicken breasts to form the roulade. Depending on taste, layer with grated cheese, peas, corn, chopped bell pepper, sausage, and pour beaten eggs over everything. Season with salt and pepper.

Fold the overlapping bacon edges and chicken breasts to enclose the roulade. Cover with parchment paper and place in the preheated oven for about 1 hour.

Once cooked, you can leave the roulade in the dish or flip it out when cooled.