Summary

Ingredients

• 4 chicken schnitzel, approx. 130 g each
• salt and pepper
• 100 g cream cheese
• 2 tablespoon parmesan or pecorino, freshly grated
• 8 tomato (s), dried, pickled in oil
• some stalks rosemary and thyme, fresh
• possibly olives
• 0.5 ½ lemon (s) organic, including the grated zest
• 12 slices bacon
• some oil
• liter ⅛ chicken broth

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Instructions

1. Preheat the oven to 180 °C (350 °F).
2. Place each chicken schnitzel on a work surface, ideally between plastic wrap. Season both sides with salt and pepper.
3. Finely dice the drained dried tomatoes. Strip several sprigs of rosemary and thyme from their stalks and chop finely.
4. Mix the cream cheese and parmesan (or pecorino) together. Add the diced tomatoes, chopped herbs, lemon zest from about half a lemon, and finely chopped olives (if using) to the cheese mixture.
5. Spread about a quarter of the filling on each chicken schnitzel. Roll up tightly.
6. Wrap each roll with 3 slices of bacon—one lengthwise along the seam to seal it, and two around the short ends. Secure with toothpicks if needed to keep the rolls intact.
7. Heat about 2 tablespoons of oil in a large skillet over medium-high heat.
8. Sear the bacon-wrapped rolls for 2–3 minutes per side until the bacon is browned.
9. Pour roughly ⅛ liter (125 ml) of chicken broth into the skillet and bring to a simmer.
10. Transfer the skillet to the preheated oven and bake for 10–12 minutes until the chicken reaches 74 °C (165 °F) internally. Do not overcook or the meat will become dry.
11. Serve with a cream sauce or tomato sauce.