Bacon-wrapped chicken breasts with mustard and horseradish filling

Ingredients for 4 servings:

• 4 chicken breast fillets
• 100 g table horseradish from the jar
• some mustard
• 10 slice(s) Bacon , approx., see instructions
• some Emmental cheese in a piece
• salt and pepper
• 500 ml chicken broth
• 4 rosemary sprigs

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Rinse the chicken breast fillets in cold water and pat dry with a kitchen towel. Cut a deep pocket in the center of each piece of meat. Season the meat with salt and pepper and generously brush both sides with mustard and horseradish. Cut the Emmental cheese into thin slices and cover both sides of the meat with them. You will need about 2 strips per chicken. Then fold both halves back together and tightly wrap each chicken breast fillet with about 2-3 strips of ham. Place the meat in a greased baking dish and fill with chicken stock so that the chicken breast fillets are about half submerged in the liquid. Cover the meat with the rosemary sprigs and cook in the oven on the middle rack at 160°C (convection oven) for 60-70 minutes. Then let the bacon-wrapped chicken breasts rest for another 10 minutes with the oven turned off. Serve with a salad. Baked potatoes are a good side dish. In this case, place the chicken breast fillets on the lowest rack and, 20 minutes later, place the rosemary potatoes on the top rack. This way, both can cook together, saving time and energy, and the potatoes will taste juicier and more flavorful. As an alternative to chicken broth, you can also try the following sauce, although I personally find it a bit too rich: Heat a cup of crème fraîche in a saucepan. Add a cup of herb-based cheese spread and let it melt. Season the sauce with pepper and nutmeg and pour over the fillets. Then cook the dish in the oven as described above.