Chicken stuffed with sauerkraut with beer gravy

Cut the chicken fillets and place them flat on the work surface. Put them a bit flatter under a piece of cling film and sprinkle with pepper.

Press the sauerkraut well into a sieve and spread over the chicken breasts. Roll up the fillets or double them.

Put 2 slices of ham against each other on the worktop and place 2 leaves of sage and 1 stuffed chicken breast. Roll this up together and stitch or bind if necessary.

Heat the butter in a frying pan and fry the chicken rolls on a low setting around brown.

Remove the rolls from the frying fat and quench with the beer. Stir the cakes and let the foam roast.

Stir in the mustard and put the chicken back in the gravy. Leave the rolls on a low setting for about 10 minutes with the lid half on the pan.