Chicken breast with hand cheese filling

Ingredients for 2 servings:

• 1 large chicken breast
• 200 g cheese (Mainzer Handkäse)
• 30 g brunch with herbs
• 1 box of cress
• 1 pack of bacon
• n. B. Salt and pepper from the mill
• some clarified butter for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 150°C fan/convection oven. Cut the chicken breast in half to create two schnitzels. Flatten them with a few drops of oil between two sheets of cling film. Cut the hand cheese into very thin slices. Cut the cress from the beet. Spread one side of the chicken schnitzels with Brunch, sprinkle the cress on top, and top with the hand cheese. Season with freshly ground pepper. Roll up tightly and then wrap the rolls in the bacon like a parcel, so that no cheese can leak out. Brown the rolls in a little clarified butter for about 3 minutes on all sides, starting with the side where the bacon slices overlap. Place in a shallow baking dish and bake in the oven for 25 minutes. Remove from the oven, let rest for a few minutes, and then cut each roll crosswise into 2 or more slices.