Chicken and Cheese Roulade

Preheat the oven to 350°F.

Remove any bones or excess skin from the 8 chicken thighs, if necessary, then grind the chicken using a meat grinder.

Season the ground chicken with salt and black pepper to taste. You may also add your preferred seasonings if desired.

In a large mixing bowl, whisk together the 8 eggs and 6 tablespoons mayonnaise until evenly combined.

Add the 1 1/2 cups shredded mozzarella cheese to the egg mixture and stir well.

Line a 15 × 10.5-inch baking sheet with heavy-duty aluminum foil and lightly coat the foil with nonstick cooking spray.

Spread the egg-and-cheese mixture evenly over the prepared baking sheet.

Bake at 350°F for 15 minutes, until the egg-and-cheese layer is set.

Remove it from the oven and carefully peel away the aluminum foil. A serving knife or spatula can help release the layer without tearing it.

Spread the seasoned ground chicken evenly over the entire baked egg-and-cheese sheet.

Starting from one of the long sides, carefully roll everything into a tight roulade.

Wrap the roulade tightly in parchment paper, sealing the ends.

Wrap it twice with aluminum foil, twisting and tucking the ends securely.

Return the wrapped roulade to the oven and bake at 350°F for 1 hour 30 minutes.

Remove from the oven and allow it to cool completely.

Refrigerate until thoroughly chilled, then slice the roulade thinly and serve cold.