How to make
Cut the fillets down the middle and tenderize the meat thinly. Combine the lemon juice, garlic, mustard, honey, salt and pepper, and brush the fillets with the mixture (on both sides).
Allow to marinate for 20 minutes. Combine the finely chopped mushrooms, pickles, corn, parsley and basil. Stir and season with salt and pepper.
On top of the chicken fillets, place 2 slices of bacon (or ham), part of the vegetable mixture and roll them up. Secure with toothpicks or tie with white thread. Fry the rolls to whitening (on all sides) in preheated olive oil (oil).
Arrange in an oven dish, pour the wine over the top and bake in a preheated 390°F (200 °C) oven for about 40 minutes.
