Preparation: Chicken fillet (you can also use this recipe for pork fillet) wash and dry with paper towel. Cut fillets into 2 parts. To beat fillets lightly with a hammer. Season with salt to taste.

Plum wash, remove seeds.

Mix in a bowl 1 table. teaspoon of lemon juice, 2 tablespoons soy sauce, 2 tbsp. lodges. of sugar, 0.5 teaspoon ground cinnamon, 1/3 teaspoon ground cardamom 1/3 teaspoon Cayenne pepper, 2 tablespoons of plum jam, a pinch of salt. Mix.

In the center of each fillet put the block of cheese and wrap in roll. Take a strip of bacon and wrap the roll center, as in the photo.

Heat butter and olive oil in a frying pan, put the rolls and fry for 5 minutes over high heat, until browned on underside, flip and fry for another 4 minutes. Fire can be a little loud. Then barrel rolls, fry for 2 minutes. I do not advise to cook than the specified time. Put fried rolls in a dry and heat-resistant pan and cover with a lid. The fat from frying, we don't need anymore.

Halves of plums spread on dry and pre-heated the pan with skin down and fry for about 2-3 minutes on high heat (cooking time depends on the ripeness of plums). Pour prepared sauce and cook the sauce for 2 minutes. Spread rolls rested on the frying pan to the sauce and boil 1 minute. Sprinkle the rolls with thyme and served to the table piping hot.