How to cook
Cut the chicken fillets in 2 down the middle and tenderize them lightly through foil. Sprinkle with salt, black pepper, curry and oregano.
On top of each piece of meat place a strip of bacon, cheese on top and roll up into a roll; stick a toothpick through if needed.
Form all the rolls this way and roll them in corn flour. Heat oil in a pan, braise the rolls and arrange them in a greased tray.
Heat the butter in a pot, add the flour, stir with a whisk and pour the milk in a thin trickle. Stir until thickened on moderate heat to prevent burning.
Season with salt, black pepper and lemon juice. Pour this sauce over the rolls and bake them 25-30 min. in a preheated 356°F (180 °C) oven. Serve with finely chopped fresh parsley.