1.  In a large bowl, mix the ground chicken, egg, breadcrumbs, sour cream, and spices. The mixture should be soft, not compact. Let it rest for 10 minutes so the breadcrumbs absorb the liquid.

2. In a small bowl, combine the filling ingredients – cream cheese, sun-dried tomatoes, and chives. Taste and add salt only if really necessary.

3. Place a large sheet of baking paper on the counter. Arrange the bacon on it in a “mat,” overlapping the slices by 1–2 cm so there are no gaps.

   Spread the chicken mixture over the bacon into a rectangle, about 1–1.5 cm thick.

   Make a strip of filling down the middle, leaving about 2 cm empty on the edges.

4. Spread the filling along the center and, using the baking paper, tightly roll everything into a roulade. Turn it seam-side down so it doesn’t open during baking.

5. Chill the roulade for 20 minutes in the fridge (or 10 minutes in the freezer). This helps it hold its shape and makes it easier to slice.

6. Preheat the oven to 200 °C (190 °C fan). Bake for 30–35 minutes. For the last 3–5 minutes, switch to grill mode to make the bacon extra crispy.

7. Once baked, remove from the oven and let it rest for 10–12 minutes. Then slice into 1.5–2 cm pieces and serve with mashed potatoes.

Recipe: Jelushkaa