CHICKEN ROLL WITH BESCHAMEL SAUCE

I love rolls – vegetable, local, sweet, and this is one of them.
Although I made it from fillet it turned out juicy and tender.
This is my view on its preparation.

Necessary products for 2 servings:

1 chicken fillet butterfly
2 tbsp. spoons of lyutenitsa
4 slices of melted cheese for sandwiches
50 g grated bacon
50g shredded Bulgarian yellow cheese
1 medium mushroom
salt, black pepper, paprika

Method of preparation for 2 servings:

Divide the butterflies in two and hammer them.
Season with salt and pepper on both sides.

Divide the filling and place it in the order of the products listed above.

Roll up the roll and bake it in a yen pan at 200 degrees.
Shortly before it is ready, spread it with a mixture of oil and red pepper.

Bechamel sauce:

100 g of pure butter
2 tbsp. flour
2 tbsp. yoghurt
water to dilute the mixture to a desired density
salt, parsley, nuts

Fry the flour with the butter until golden.
Remove from the heat and add the yoghurt.
Add the water to the desired density and season with salt.