How to make
Divide the chicken breasts into two halves. With a sharp knife, make transverse cuts without reaching the end.
Season with a pinch of black pepper, paprika, salt and olive oil. Place a piece of cucumber and a piece of yellow cheese in the slits you have made, by alternating them.
Arrange 4 strips of thinly sliced bacon, by overlapping each strip slightly. Place the chicken breasts on top and wrap them.
In a baking pan, pour 1 coffee cup of olive oil, 1 coffee cup of white wine, add 2-3 cloves of garlic and sprigs of rosemary.
Place the roulades in the baking pan and bake them at 360°F (180°C) in a preheated fan oven for about 35 minutes.
Serve the Stuffed Chicken Breasts with Pickles with roasted potatoes.
Enjoy!
