Chicken roulades with chili cheese filling

Ingredients for 4 servings:

• 4 chicken schnitzels, approx. 130 g each
• salt and pepper
• 100 g cream cheese
• 2 tbsp Cheddar, grated
• 1 chili pepper(s), more depending on taste and spiciness
• 12 slices of breakfast bacon
• some oil
• ⅛ liter chicken broth

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

with a slight spiciness or “hot”, as desired

Preheat oven to 180 degrees Celsius. Carefully flatten the chicken schnitzels, ideally between cling film. Season the meat with salt and pepper. For the filling, halve the chili pepper lengthwise, removing the seeds and white membranes. Finely dice the flesh. Mix the cream cheese and cheddar cheese, then add the chili. Spread a quarter of the mixture onto each chicken schnitzel, roll it up, and wrap each roulade with three slices of bacon: one slice along the long side to prevent the filling from spilling out, the other two along the short side. Secure everything with toothpicks. Briefly but vigorously fry the roulades in a little heated oil. Deglaze with the broth and cook in the oven for about 10 minutes. The cooking time depends on the thickness of the roulades; to be on the safe side, cut one open, as the poultry should be cooked through but not dry. Serve with tomato salsa, salads, potato wedges, rosemary potatoes, or bread.