For the Chicken Rolls:

1. Prepare the Chicken:

   • Pound the chicken fillets to an even thickness of about 1/4 inch using a meat mallet.
   • Season both sides of the fillets with salt, black pepper, chicken seasoning, coriander, and minced garlic. Set aside to marinate for a few minutes.

2. Make the Spinach Filling:

   • Heat a small amount of oil in a large skillet over medium heat. Add the spinach and sauté until just wilted, about 3-4 minutes.
   • Stir in the cream and cook for an additional 2 minutes, allowing the mixture to thicken slightly. Remove from heat and let cool.

3. Assemble the Chicken Rolls:

   • Lay each chicken fillet flat and place a slice of cheese on top.
   • Add a spoonful of the spinach mixture over the cheese.
   • Roll up the fillet tightly, securing with toothpicks if needed.

4. Bread the Chicken Rolls:

   • In a shallow dish, beat the eggs. Place breadcrumbs in another shallow dish.
   • Dip each chicken roll into the beaten eggs, then coat thoroughly with breadcrumbs.

5. Cook the Chicken Rolls:

   • Heat oil in a large frying pan over medium heat. Add the breaded rolls and cook, turning occasionally, until golden brown on all sides and cooked through, about 10-15 minutes.
   • Remove from the skillet and let rest for a few minutes before slicing.

For the Beetroot Walnut Salad:

1. Prepare the Ingredients:

   • In a large bowl, combine the grated beets, chopped walnuts, and dried plums.

2. Make the Dressing:

   • In a small bowl, mix Greek yogurt, mayonnaise, minced garlic, and salt to taste.

3. Combine the Salad:

   • Pour the dressing over the beetroot mixture and stir until well coated.
   • Chill in the refrigerator or serve at room temperature.