Large Chicken Roll
1/3 lb ham
1/3 lb cheese
2 cloves garlic
1 cup Mayonnaise
Wash chicken, and carefully take off the skin (try to keep the skin whole).
Cover large flat plate with a fabric, and place the skin flat on it.
Remove all bones from the chicken, and cut the meat into thin slices.
Place them in one layer over the skin.
Cook an omelet from the whipped eggs and Mayo on a large skillet.
Cut ham into small cubes, and grate the cheese and garlic.
Sprinkle the chicken meat with the cheese and garlic, sprinkle with ham pieces, and cover with the omelet.
Roll the chicken in a tight wrap, wrap it in the fabric, and wrap with thread.
Put the wrap in salted boiling water, turn the heating to medium-low, and boil for about 40-60 minutes.
Then, drain, place under a 2-lb weight, and cool.
To serve, remove the fabrics, cut into slices, and decorate with dill and parsley greens.