Chicken breast cut in half (2 slices typical). Each half in half lengthwise (I in 3 parts divided). Beats the resulting pieces. Grease each pork chop with mayonnaise, mustard, salt and the mentioned spices with 1 hand! (internal, where will be the filling). Attention! do not overdo the curry, this seasoning must be quite a bit to her taste did not interrupt the overall taste of the dish. Put in the fridge and make filling. Mushrooms and onion finely cut, carrots three on a grater. Fry with a little oil, sprinkle with salt and add the garlic. Put fried mixture into a bowl, allow to cool a little. Beat the egg and add a dessert spoon of flour (no slides). Put a little grated cheese. Stir.

Forming rolls, placing each cooked stuffing

For frying rolls I recommend to pour cold pan tablespoon of vegetable oil and put a spoonful of butter. As the heat of the pan melt them and get a flavorful base for cooking (thanks to vegetable oil, butter will not burn and the taste will give full). Fry over high heat until Golden brown on 2 sides

Sauce: In a pan pour a tablespoon of olive oil and put a spoonful (tablespoon) of butter. When oil is hot, put one tablespoon of flour and lightly fry. Spread 2 tablespoons of tomato paste, stir, then slowly pour in the cream. Stir until smooth. Add a little (a teaspoon without slides) starch and sprinkle with dried herbs. Stir again and remove from heat. The rolls put into the form, pour the sauce and sprinkle with cheese.

Put in a preheated 200*C oven for 30 minutes. (cooking time depends on oven) until Golden brown on the cheese.

Served with any side dish.