Summary

Ingredients

• 4 chicken breast fillet (s)
• 150 g wild arlic
• 80 g cheese
• 1 tablespoon cream cheese
• salt and pepper
• 8 slices bacon

For the sauce:

• 5 wild garlic leaves
• 100 ml white wine
• 150 ml water
• 2 tablespoon cream cheese
• 1 tablespoon sour cream
• 1 tablespoon butter
• 2 tablespoon flour
• some water
• salt
• 1 pinch (s) cayenne pepper
• 1 pinch (s) curry powder
• 2 dashes lemon juice
• 0.5 teaspoon ½ mustard

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Instructions

1. Wash and blanch the wild garlic. Express the moisture well and cut into small pieces. Wash the chicken fillets under running water and pat dry, cut one pocket each and season with salt and pepper. Brush the inside of the pockets with cream cheese, fill with cheese and wild garlic. Close and wrap tightly with two slices of bacon each, possibly fix with toothpicks. Now preheat the oven to 180 ° C top / bottom heat and heat the empty casserole dish (so the bacon will be nice and crispy later). Sear the roulades in a pan on all sides and then bake in the oven for 20 minutes. Meanwhile, cut the 5 wild garlic leaves into small pieces. Deglaze the roast stock of the roulades with the white wine, add all the remaining ingredients while stirring and simmer for 10 minutes. Then stir the flour with a little water until smooth and thicken the sauce with it. This is best served with rice or baguette.