Place chicken fillet pieces in a plastic packet.

Beat with a meat mallet. In a packet, it is more convenient to do this because the meat will not fly in different directions.

Chop the chicken fillets until very thin, almost translucent.

Cut the onion into small pieces.

Fry the onions in vegetable or butter oil until golden.

Fry the bacon on both sides few seconds in a dry frying pan. Do not add oil or overcook the bacon.

Finely chop or crush the garlic with a garlic press. Fry it in the bacon fat for a minute until it smells good.

Grate cheese on a coarse grater, and mix it with onion and garlic.

Place the cheese and onion mixture on the chicken chop. Do not put the stuffing on one edge, to finish wrapping at this place. The roulade will hold tighter this way.

Put the fried bacon on top.

And carefully wrap the roll. You can secure it with a wooden skewer or toothpick, but if the fillet is battered thinly enough, you won’t need them.

Fry a little on both sides in a frying pan.

And seal in a baking sack. Pierce in two or three places with a toothpick.

Preheat the oven to 180 degrees. And send the roll to bake for 30 minutes.

A tasty, juicy, tender, yet hearty dish is ready. It can be cooked in a regular frying pan, under a closed lid, in a sauce, or with a small amount of water. Also, delicious roulade will turn out delicious, cooked on the coals on the grill.