Summary

Ingredients

• 4 chicken breast fillet (s)
• 4 slices ham, if possible leaner
• 100 g double cream cheese with herbs
• 50 g cheese (e.. Emmentaler, Gouda)
• some mustard (e.g. Dijon mustard, tarragon mustard), medium hot, )
• 12 slices bacon (breakfast bacon, pancetta)

For the sauce:

• 2 carrots, finely chopped
• 1 medium onion (s), finely chopped
• 50 g bacon, diced
• 500 ml water
• 125 ml sour cream or sour cream
• 125 ml milk or cream
• 100 g herbs your choice, mixed
• 60 g butter, cut into pieces
• 1 dash balsamic vinegar, white (alternatively, juice half a lemon)

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Instructions

1. Cut the chicken breast fillets lengthways, but do not cut through (butterfly cut), so that the surface is as large as possible. Spread the cream cheese evenly and thinly over it, then place a thin sheet of ham again and put a strip (approx. 1 cm square, 10 cm long) of cheese on top.
2. This is where you can experiment for the first time: If you like it spicier, try Emmentaler or even a cheese with mold culture. If you like it milder, you can take Gouda or Mozzarella. My favorites, however, are the classics Emmentaler and Gouda.
3. Then carefully roll the chicken breast fillet with the topping into a roulade. Now rub the outside thinly with mustard, preferably with your hands. Here, too, the following applies: Those who like it hearty reach for Dijon mustard - Austrian tarragon mustard and German medium-spicy (delicacy) mustard form the golden mean.
4. So that the roulade now holds and the tender chicken is protected from drying out, the roulade is wrapped in bacon.
5. Sear them in a pan in a little hot olive oil or a little butter. Lift out of the pan, wrap in aluminum foil and let simmer in the preheated oven at 140 ° C - 160 ° C for approx. 30 minutes.
6. In the meantime, for the sauce in the roasting set, brown the finely chopped carrots and onions with the bacon cubes, not too dark. Then deglaze with half of the water and let it boil down. When the vegetables start to fry again, add the remaining water and a dash of balsamic vinegar. Let it boil down again. Then add the cream and the cream (sour cream), which has been smoothly mixed with milk, and stir to form a homogeneous sauce. Fold in the herbs and after boiling again, mix (bind) with the butter pieces. A sauce thickener may also help, but is usually not necessary.
7. Finally you can add the meat juice from the roulades from the oven (but you don`t have to).
8. After the cooking time in the oven, cut the roulades slightly diagonally and not too thinly and serve on the plate with a little sauce and a herb garnish.
9. This goes well with glazed vegetables and side dishes of your choice.
10. A little relief tip for in between: Instead of making the sauce completely yourself, you can use the base for herb butter sauce from a well-known manufacturer. Either as a substitute or as a base for refinement (then omit sour cream and / or cream).