Chicken fillet with cream cheese and bacon

Name: chicken fillet with cream cheese and bacon
Total time: 15 min
Yield: 4
Ingredients: 100 gram cream cheese; 2 tablespoon fresh tarragon; 25 yellow bell pepper; 2 chicken breast; 100 gram breakfast bacon; 2 tablespoon olive oil

Ingredients

100 gram cream cheese
2 tablespoon fresh tarragon
25 yellow bell pepper

2 chicken breast
100 gram breakfast bacon
2 tablespoon olive oil

Directions

Let the cream cheese come to room temperature.
Cut the peppers into tiny pieces.
In a bowl, stir the cream cheese with a fork and stir in the tarragon and paprika with salt and freshly ground pepper.
Cut the chicken fillets lengthwise to 2 cm from the edge.
Put them open on a shelf.
Brush the fillets with the cream cheese mixture and fold them closed again.
Pack each fillet tightly in 3-4 slices of bacon.
Spread the chicken breasts just before cooking with olive oil and place them on the barbecue.
Roast the chicken in 15-20 minutes nicely brown and well cooked, this is even better with a lid on the barbecue.
Turn the fillets regularly.
Pack the fillets in aluminum foil and let them rest for 5 minutes.
Then cut into equal pieces.