Filled Chicken Roulade on Morel Sauce

1. The meat is cut lengthways so that a large piece is created. Knock flat with a small frying pan. Now it is cut into a rectangle and the cut pieces go into the cutter, where they are seasoned and chopped with cream and some peeled paprika from the can (because of the color).
2. The meat is seasoned with salt and pepper on both sides. Then it is topped with ham. Now the paste is spread on it from the cutter, the cooked asparagus and some bell peppers are added. Everything is rolled on a piece of aluminum foil, so that a large candy is created. These packets come in an ovenproof form on a sieve. Pour in water and place in the oven for 40 minutes with 180 degrees circulating air or 200 degrees top and bottom heat.

For the morel sauce:

1. For the morel sauce, a shallot and two cloves of garlic are chopped very finely and sweated in plenty of butter. The dried morels (amount depending on taste and budget), soaked in water overnight, are cut into small pieces and added. Season with salt and pepper and deglaze with a good sip of cognac. After about 3 minutes, pour in the cream and immediately place on the plate where the halved chicken breast is placed on top.

For the vegetable side dish:

1. For the vegetable side dish, chopped carrots and green asparagus are boiled individually in salted water. Quartered mushrooms are lightly sweated in butter. Just before serving, put all the vegetables in a frying pan with butter. Finally add the cherry tomatoes and season with salt and pepper.
2. Goes well with a basmati rice mixed with black or red rice.