First, take the chicken breast fillets (as large pieces as possible) out of the refrigerator and beat them into pieces that are as even as possible. Chop the feta into small pieces and keep in a bowl. Preheat the oven to 180 degrees.
Roulades:
Clean the garlic cloves and chop them into small pieces. Take the pickled peppers out of the packaging and let the excess oil drain off. Chop up the peppers and put the pieces in a pan with the garlic and fry both spicy (be careful - put the lid on the pan!). Add the garlic and pepperoni mixture to the feta in the bowl and mix the ingredients with a spoon and add a little salt and pepper.
Coat the chicken breast fillets with approx. 2/3 of the pepperoni-feta mixture and roll the fillets into roulades and seal with wooden skewers or twine. Put the roulades in a pan and add a little olive oil. Close the pan with a lid and fry the roulades briefly on each side. Then put the roulades in a medium-sized casserole dish or baking / roasting dish.
Herb sauce.
Chop the herbs into fine pieces. Put the butter in a pan and wait until it has melted completely. Put the herbs in the pan along with the rest of the pepperoni-feta mixture. Then add the milk and thicken the resulting sauce with the flour to the desired consistency. You can add salt, pepper and nutmeg to the sauce to taste.
Put the sauce in the roast pan with the roulades. Now cook the roulades in the preheated oven for about 20 minutes.
In the meantime, bring the rice to a boil and slowly simmer on medium heat to the desired consistency. Add salt and fresh (much more aromatic than dried) thyme.
Serve the finished roulades garnished with fresh mint leaves together with the thyme rice. Enjoy a fruity red wine with it.
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