Stuffed chicken fillet with mustard sauce

Name: stuffed chicken fillet with mustard sauce
Total time: 30 min
Yield: 4
Ingredients: 4 chicken breast; 8 slice breakfast bacon; 8 slice raw ham; 3 tablespoon olive oil; 1 clove garlic; 300 gram Spinach; 100 gram cream cheese; 250 milliliters chicken bouillon; 100 milliliters White wine; 125 milliliters creme fraiche; 1 tablespoon mustard

Ingredients

Directions

Place cling film on the chicken breasts and beat or press them flat to cutlets. Sprinkle with salt and freshly ground pepper. Place 2 slices of bacon each side of each chicken over each other. Put the chicken fillet on it.
Heat 2 tablespoons of olive oil in a pan and fry the garlic. Add the spinach and let it shrink, all the way. Spoon the spinach in a colander and press out the moisture.
Spoon spinach on the chicken breast, grind pepper and spread the cream cheese over it. Roll up the chicken fillets with the bacon and stick the rolls with cocktail sticks.
Heat the rest of the oil and fry the chicken in 3-4 minutes until golden brown. Add the stock and wine and simmer for about 15 minutes.
Remove the rolls from the pan and keep them warm under aluminum foil. Boil the cooking liquid a little and stir in the crème fraiche and mustard into a sauce. Tasty with pasta and (frozen) peas.