Cheese roulade with chicken filling

It's not very Jewish dish, because of mixture of cheese and poultry, but for those, who don't keep kosher, it's going to be a very tasty and quite presentable delicatessen. Initially, the recipe was posted by Russian lady and I had to add some spices to Americanize this recipe.

Make 1 roulade enough for 8-10 servings

Cough

300 g cheese, grated on large holes of grater (I used 2 cups Monterrey Jack cheese with jalapeno peppers + 1/2 cup sharp cheddar)
3 large eggs
3 tablespoons sour cream
1 teaspoon Italian seasonings
1/2 teaspoon salt

Filling

1 pound chicken breast meat, cut into medium chunks
1-2 tablespoons olive oil
1 medium-large yellow onion, chopped
1 teaspoon dry parsley
1/2 teaspoon sweet paprika
salt, pepper to taste

Preheat oven to 350 F (180 C). Place a parchment paper on 15 by 10 by 1-inch jelly-roll pan, which is a shallow rectangular pan with one-inch-deep sides. Coat the parchment paper with cooking spray.

To make filling, coat the bottom of the pan with olive oil. Heat the pan on medium high heat until the oil is shimmering. Add the chopped onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook for 5 minutes, stirring occasionally. Take onions from the heat and cool for a couple minutes.

Place chicken into food processor and process for 30 seconds. Using slotted spoon, add sauteed onions to chicken and process until smooth. Add dry parsley, paprika, salt and pepper.

To make a dough, mix all ingredients together in a large bowl.

Spread the dough all over the parchment paper and bake 10-12 minutes. Take the pan out of oven and thinly spread filling all over of baked and hot dough. Starting from the one long side, roll the dough with filling into a roulade, using the parchment to help you roll. Place seam down the roulade on the same parchment paper, tightly cover with aluminum foil and bake more 25 minutes. Uncover the roulade and bake more 5 minutes to get golden brown color on a top.

Remove from the oven and give 10-15 minutes to cool off. Cut into 1/2-inch slices and serve. You don't have to cut a whole roulade immediately after baking. Use a couple slices and refrigerate for later. Can be refrigerated in aluminum foil for a couple days and used as an appetizer or even cold lunch.

Russian version: Chicken Roll recipe from Olga Matvey