Chicken fillet with apple and tarragon

Cut each chicken fillet deeply in half so that a bag is created. Peel the apple, remove the core and cut into small blocks of 3-4 mm. Heat the oil and fry the shallot for 1 minute. Add the apple and cook for 2 minutes. Remove the pan from the heat and season with the tarragon, salt and pepper. Fill the chicken breasts with the apple mixture and press the opening tightly. Sprinkle with pepper and roll each chicken fillet tightly in 2 slices of Zeeland bacon. Stick the bacon with a cocktail stick. Keep the chicken fillets covered in the refrigerator, but let them come to room temperature in time.

Place the chicken breasts on a greased griddle over medium hot fire and grill them until crispy and cooked in 12-15 minutes; times now and again.