Halve the chicken breast fillets lengthways and pound them flat, then pepper and salt on both sides. Place a leaf of wild garlic on each piece of fillet and sprinkle cheese on top (as desired).
Then roll up the fillets and wrap them with bacon. Because the bacon sticks very well due to the fat rim, you don`t need skewers to fix it.
Heat clarified butter in a coated pan and fry the roulades until crispy on all sides. Then cook at a low temperature for about 10 minutes, turning over and over again.
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