Delicious, delicate and juicy chicken rolls, stuffed with bacon, dried plums and sauerkraut.
No. of servings
|all-purpose flour / plain flour||1||tbsp||1||tablespoon|
|ground black pepper||-|
|sauerkraut- finely chopped cabbage (fermented)||-|
Wash chicken breasts, dry them and cut into large cutlets. Pound them, season with salt, ground black pepper and sprinkle them with dried garlic.
Place slices of bacon on each cutlet.
Lay sauerkraut on bacon. HINT: Rinse it, otherwise the sauerkraut tastes too sour.
Evenly place 3-4 dried stoned plums on the sauerkraut.
Carefully roll the cutlets and secure with a toothpick.
Heat oil in a pot, cook rolls on all sides.
Pour water in the pot with the rolls, braise them covered for about 25-30 minutes until tender. We can thicken the sauce with Solamyl (potato starch) or fine flour.