Summary

Ingredients

• 6 chicken breasts
• 6 slices bacon or bacon
• some tomato (s), dried, in oil
• 200 g cream cheese
• 1 dash balsamic vinegar
• salt and pepper
• possibly herbs
• some oil for frying
• possibly garlic
• possibly breadcrumbs

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Instructions

1. Cut the chicken breasts lengthways into 2 slices and pat them flat between 2 plastic sheets. Halve the bacon once across and cover the meat slices with it.
2. For the farce (sauce for the filling), stir together the cream cheese, the chopped tomatoes, the balsamic vinegar and the spices (and possibly herbs) and brush the meat slices with it (leave out the upper edge so that nothing oozes out).
3. Then roll up the roulades and seal them with toothpicks or wrap with kitchen twine. Preheat the oven to 180 ° C (convection). Let the oil get well hot in the pan and quickly fry the roulades so that the pores close. (For smaller pans, just fry 3 roulades at the same time and make 2 runs).
4. Then let the roulades steep in the oven for about 10 minutes until they are cooked but still juicy. The duration is a matter of experience and depends largely on the stove, so it is best to cut a roulade as a precaution.
5. Variants:
6. If you want, you can add a pressed clove of garlic to the farce or bread the roulades before frying them.