Chicken roulade served with brie-stuffed figs

Preparation time: 1 h 40 min. Serves 4. Pairs with rosé.

1. On a sheet of cling film arrange two or three slices of very thinly sliced bacon. Spread a chicken steak over them and season with salt and black pepper. Spread with a thin layer of cream cheese and arrange 3 thin slices of sun-dried tomato and a few grains of buckwheat/groats over it, which we have toasted beforehand for 3–4 minutes in a dry pan. Roll each steak up well and tighten it with the film so that it looks like a wrapped sweet. Place the prepared roulades in a pot with boiling water for 20–25 minutes. After boiling, remove them and put them in the fridge for 30 minutes.
2. Carefully remove the film from the cooled roulades so their shape is preserved, place them in a tray greased with olive oil and bake for 10–15 minutes in an oven preheated to 200°C.
3. Wash the figs and remove their stems. Hollow out a hole in their fleshy part, where we place a piece of cheese. Bake them in an oven heated to 200°C until the cheese melts.