Chicken rolls stuffed with bacon

200 g bacon

50 ml cream

4 head onions

4 fillet chicken

1 glass broth chicken

1 clove garlic

1/3 Cup dry white wine

4 tbsp. cheese grated

2 tsp. butter
what kind of oil to choose? we'll show

1,5 tsp. flour

1 tsp. olive oil

lemon juice

pepper, salt

Bacon fry until brownish color in the pan, not making it too crispy, put on a paper towel.

In the same pan, fry the finely chopped onion, allow to cool in a separate dish.

Cut in half lengthwise chicken, cover with cling film, to beat, to RUB with pepper and salt and sprinkle with lemon juice.

Along the middle of each piece of chicken to put a few plastics bacon, put onion, grated cheese, carefully turn the fillets in the roll bonding the tips of the toothpicks.

Fry the rolls in a pan with hot olive oil every 5 minutes

Put the roll in a small container and bake for 15-20 minutes in the oven, cover with foil and bake for another 3 minutes

The wine pour into the pan, boil to evaporate in 2 times, put the butter, minced garlic, stir, simmer for 2-3 minutes, add the flour, stir, add the cream, broth, bring to boil on low heat to boil 5 minutes, then strain sauce.

Served chicken rolls stuffed with bacon: with rolls removed the toothpicks, they are cut into portions and pour abundantly sauce.