Chicken Roll Cake

Dough: Sift the flour with salt into a bowl

Add vegetable oil or butter and mix until you get a granular mixture

Mix the egg with lemon juice and pour over the dough, mixing lightly with a fork

Gradually add milk or water and mix until you form a ball

Wrap in plastic wrap and refrigerate

Filling: Season the chicken breast with salt and black pepper and place it in a large pan

Add the onion, garlic, tomato, and rosemary

Cook at high heat until boiling

Reduce heat, cover the pan, and cook for 30 minutes or until the meat is tender

Remove from heat, let cool, and shred

Blend the broth with seasonings in a blender

Place it in a pan and add the shredded chicken and dissolved flour in water

Heat over low heat, stirring constantly, until thickened and released from the bottom of the pan

Let cool completely to use

Use some of the dough to line the bottom and sides of a 23 cm diameter opening mold

Fill with the cooled filling mixture

Open the remaining dough on plastic wrap dusted with flour and place it over the filling, sealing the edges tightly

If desired, decorate with leftover dough

Bake in a preheated oven at moderate temperature (180°C) for 30 minutes or until golden brown

Serve 6 to 8 people

The cake will be frozen baked, ready to serve

Stretch the dough with a rolling pin over the bottom of an opening mold

Place the ring of the mold

Make rolls with the dough and cover the sides tightly with fingers

Fill the cake

Open the remaining dough on plastic wrap dusted with flour, and place it over the filling

After baking, place in freezer for open freezing

Remove from mold and wrap cake in adhesive plastic wrap to prevent air contact

Place in mold again and wrap with aluminum foil

Put label with name and date and take back to freezer

To defrost: remove from freezer and keep at room temperature for 6 hours or in refrigerator for 8 hours

Heat oven moderately until warm

Note: If preferred, remove cake from mold, place on paper plate, and wrap in aluminum foil.