Sauté the sliced mushrooms in a little oil, seasoned with salt, pepper, and a pinch of thyme, until all the water evaporates. Let them cool.
Mix the ground chicken breast with salt, pepper, paprika, and aromatic herbs.
Lay the bacon slices slightly overlapping on a piece of plastic wrap or baking paper, then spread the seasoned ground chicken in an even layer on top.
Place the cooled mushrooms and grated cheese in the center, then roll tightly using the wrap.
Place the roll in a baking tray, seam side down, and bake at 190-200°C (375-400°F) for 20-25 minutes, until the bacon is browned and the meat is cooked through.
Let the roll rest for 10-15 minutes before slicing. Serve warm with your favorite side dish, or cold as an appetizer.
Cook it hands-free.
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