Summary

Ingredients

• 2 chicken breast fillet (s)
• 10 slices bacon or 12 bacon
• salt
• 2 tomato (s), dried
• 0.5 clove ½ garlic
• 1 slice (s) white bread, dried and soaked in milk
• 75 g mozzarella
• 30 g parmesan, rated
• 40 g oyster mushrooms
• 0.5 ½ bunch basil
• 6 tomato (s), dried
• 1 clove garlic
• 1 dash white wine
• 100 ml cream
• salt

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Instructions

1. Cut a pocket into the fillets, fold open as large as possible. Salt and pepper inside.
2. Chop the oyster mushrooms, dice the dried tomatoes, fry both in olive oil for approx. 3 minutes. Add the chopped garlic and fry for approx. 2 minutes.
3. Put well-squeezed white bread soaked in milk in a bowl, add the mushroom mixture, also diced mozzarella, chopped basil and grated Parmesan. Pepper, salt, work everything through with the hand blender until a paste is formed. Spread these in the fillet pockets. Close.
4. Spread out half of the bacon slices like a roof tile, so that each fillet can be wrapped with them. Put the fillets on top and wrap them up. Tie up with kitchen twine like a roulade.
5. Fry the fillets well on all sides, fry them in the preheated oven at 150 ° for another 15 minutes. Let rest for a few minutes before serving.
6. Sauce:
7. Brown the chopped sun-dried tomatoes in the frying fat, as well as the chopped garlic clove. Deglaze with white wine, allow to reduce. Stir in the cream, season to taste.
8. Ribbon noodles and a fresh salad go well with this.