For the chicken roulades, cut the sides of the chicken fillets in but not through and unfold them, knocking the pieces flat one by one in a large freezer bag with a casserole.
Place the pieces of meat back on the freezer bag one at a time, moderate salt and pepper, top with wild garlic leaves, 1 slice each of turkey ham, 1 half slice of cheese and spread with 1 tablespoon wild garlic paste.
Roll up tightly with the help of the freezer bag (e.g. as with the cloth for strudel dough). If necessary, secure the resulting roulades with skewers or thread.
Heat a little oil in a frying pan and fry the roulades briefly on all sides, then place them in an ovenproof dish and sprinkle each with 1 tablespoon of grated cheese.
Melt the butter in the drippings and pour half the amount over the roulades. Cook in the preheated oven at 180 °C for just under 30 minutes.
Halfway through the cooking time, pour the remaining drippings over the roulades. Serve with rice and a green salad with wild garlic leaves.
Preparation Tip:
The quick wild garlic paste for the chicken roulades can be easily made from wild garlic leaves, safflower oil (or other) and a little salt in a stand mixer.
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