Chicken breast with herb cream cheese filling, wrapped in bacon

Ingredients for 3 servings:

• 1 pack of herb cream cheese
• 1 pack of cream cheese with garlic
• 15 g parsley, fresh
• 15 g chives, fresh
• ½ onion(s)
• salt and pepper
• 6 chicken breast fillets
• 12 slices of bacon
• pepper
• 500 g mushrooms
• 400 g crème fraîche
• herbs, fresh
• salt and pepper
• e.g. lemon juice
• n. B. sugar
• 300 ml beef broth
• e.g. oil or margarine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

For the sauce, fry the mushrooms on level 7 of 9 with margarine, a couple of pinches of salt, and sugar. Add the crème fraîche, beef broth, and herbs. Bring to a boil for 2 minutes, then simmer over medium heat for about 15 minutes, stirring occasionally. Finally, season with salt, pepper, and lemon. For the filling, mix both types of cream cheese with finely chopped herbs and diced onion, and season with salt and pepper. Butterfly the chicken breast fillets. Season with pepper. Spread a thick layer of the filling on one side of the butterfly cut and fold it over the other side. Wrap in bacon. Fry on level 6-7 with a little oil or margarine. Serve with the sauce. Pasta goes well with this.