The perfect chicken Roulade

The other day, I tried to do a chicken breast roll-up. I butterflyed the breast, then flattened it out with a food mallet and finally stuffed it with prawns and rolled it in puff pastry.

However it is difficult to get a nice even square shape that I can stuff, roll up then roll in puff pastry. It ends up having varying thickness, non-uniform shape and even some holes in it.

My question; is there a way to maybe grind the meat up and then form it into any shape to give the perfect Roulade? What would you add to it to remain firm, hold its shape and allow it to be rolled?

It would also mean that other cuts such as thigh meat could be used instead and maybe other things added such as ham, onions etc.

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Nelly May
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