Shape the chicken breasts into steaks. Sprinkle them with white pepper, add the wine and leave them to marinate. Blanch the carrots and then wash them with cold water.
Make rolls - each steak gets a pickle, carrot, a red pepper, just a hint of rosemary and smoked cheese and a few onion stalks. Fixate the rolls using toothpicks. Make bags of aluminum foil, place the rolls in them, add a little of the wine which was used to marinate the meat. Close the bags.
Arrange them in an oven dish and bake on high heat for 10 minutes, then reduce to low heat and bake for another 30 minutes.
After baking, leave the rolls to cool. Cut the cheese into slices and wrap them around each roll, then roll up everything in puff pastry.
Bake until the puff pastry is well cooked.