Slice the chicken pieces.

The carrots and peel the onion, carrots grate on a grater, finely chop the onion; fry in small amount of vegetable oil until soft. Half to leave for the filling, and in the other half add the chicken pieces, fry for a few minutes.

From the egg, a pinch of salt and flour knead the dough. Flour may need more or less, I write as much as I needed.

Divide the dough into 2 portions, roll out very thin.

The dough to grease with vegetable oil, put the filling and season with salt.

To roll the roulade.

The author writes that the chicken pour water so that it covered meat, and on top of the slices of meat to lay rolls. I followed her recipe, but my rolls did not roasted to the end. So do this: pour the Chicken broth or water, salt-pepper, put the rolls so they, too, were in the liquid. Cover with a lid. Simmer for about 10 minutes, flip rolls, and then cook for another 10 minutes. Turn off the heat, finely chop the garlic, add to meat.

Rolls to remove, carefully cut into slices with a thickness of 2 cm to Serve with chicken, sprinkle with parsley.