Dab the breast fillets and cut a pocket into them. Season only from the inside with salt and pepper, pour the Gouda into the pocket. Wrap the slice of smoked ham around the fillet and pin it with a roulade needle. Fry the fillets on each side until crispy, put the lid on the pan and let simmer for about 10 minutes. Now remove the meat from the pan, set aside, set the temperature higher and start cooking the mixture with the light broth. Add 3 tablespoon sour cream and season to taste. A fresh cucumber salad and baguette for the sauce tastes delicious with it.
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