Chicken breast grind in a blender, add spices, soft cheese (I have Philadelphia) and pre-boiled peas (if you don't like peas, you can not add or replace with spinach. Spinach will give your taste. Try and decide that suits your taste!) Peas can be left whole or grind together with the meat, it's a matter of taste. Mix well.

Boil the rice TM Mistral, allow to cool.

Onions and garlic peel and cut arbitrarily. Fry in olive oil for a few minutes. To clean mushrooms, chop, add to the onions. Fry for 2-3 minutes. Add spices and rice. Allow to cool, grind in a blender.

On a sheet of foil or cling film put the minced meat with peas. Stepping back from the edges, put the mushroom stuffing with rice. Sprinkle stuffing chopped nuts and chopped dill. To roll the roulade. Put the loaf in the cold for an hour.

Before serving, decorate the top with chopped dill and pink pepper. Cut roll portions. The recipe author.