Stuffed chicken schnitzel with pepper filling

Ingredients for 2 servings:

• 1 red bell pepper(s), cut into strips
• 1 bell pepper(s), green, cut into strips
• 1 stalk(s) leek (small stalk), roughly sliced
• 6 slice(s) bacon, thin
• salt and pepper
• Paprika powder
• 2 tbsp mustard, medium hot
• 2 chicken breasts
• 1 tbsp olive oil
• 125 ml chicken broth
• 3 tbsp crème fraîche

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cut the chicken breasts into schnitzels, season with salt and pepper, and spread with the mustard. Lightly roast half of the bell pepper and leek mixture in a pan. Place the bacon on the schnitzels and arrange the cooled vegetables on top. Roll them up and tie them with kitchen string, then season with salt and pepper again. Sear the roulades on all sides and then pour in the chicken stock. Add the remaining bell pepper and leek vegetables and let them simmer in the juices for about 25 minutes. Remove the roulades, keep warm, and cover with aluminum foil. If desired, purée the juices with a hand blender and mix with the crème fraîche. Season to taste and serve. Mashed potatoes go well with the roulades.