Chicken Roulade with Bulgur

For the chicken roulades with bulgur, put the bulgur in a colander and wash with cold water until the water drains clear. Bring vegetable soup to a boil in a saucepan and add bulgur. Cover and simmer over low heat for about 12 minutes, then let swell for 5 minutes. Drain if necessary.

Fillet the chicken breasts (do not cut all the way through to make cutlets). Line the work surface with plastic wrap, place the cutlets on it and cover with plastic wrap. Gently pat, season with salt and pepper.

Wash the spinach leaves with cold water and blanch (scald). Drain in a colander, then squeeze carefully.

Finely chop the herbs and mix with the cream cheese and bulgur. Season with salt and pepper.

Line the chicken fillets with the thinly sliced bacon and cover with the spinach leaves. Spread the bulgur-cream cheese mixture on top and roll the cutlets into roulades. Secure with kitchen twine or toothpicks. Turn the chicken roulades with bulgur in flour and brown them in olive oil on all sides. Then cook in the preheated oven at 170 °C for 20 minutes.

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