Onions and garlic peel and finely chop. The pan pour vegetable oil and fry the onion and garlic until transparent. Remove from heat and cool.

And while we chill in the vegetables, make the stuffing or take ready. I had my (1/3 fat to 2/3 lean meat to mince), but when I buy meat, from his scroll and put in the freezer. Here I have a double portion of meat because then I was still doing cakes. Of this meat they are very tasty. So, in the beef add: 1 egg, paprika, pepper, cold onions and garlic, Basil, salt, 1 tablespoon of semolina, 1 tbsp. spoonful of sour cream.

All this well kneaded. Ready stuffing I always do in the evening that he stood a night in the fridge, then cutlets when frying do not fall apart.

Chicken beats a hammer better through the film that the spray was flying.

Make a sauce: mix 2 tablespoons sour cream, mustard, tomato paste or tomato sauce.

Chicken fillet sprinkle with salt, smear with the sauce.

Then spread the stuffing and roll up. Put in a baking dish, coat with the remaining sauce, and pour hot milk.

Put in a preheated 180 gr. Oven and bake for 90 minutes. What is not covered. That's what we did, an hour and a half. When the meat comes out of the oven, it is necessary to stand him 10-15 minutes to rest and then slice.

Very good rolls combined with potatoes and any vegetable salads. We had a salad from carrots with garlic and mayonnaise. Bon appetit!