Pat chicken fillets dry and pat slightly flat between two freezer bags. Season fillets with salt and pepper. Spread with 150 g Exquisa Cream Cheese Creation Cherry-Pepper, roll up into roulades and pin with wooden skewers. Heat oil in a pan, fry roulades in it for approx. 5 minutes, turning. Remove and cook in preheated oven (electric oven: 150 °C/ convection oven: 125 °C) for approx. 10 minutes. Prepare pasta in boiling salted water according to package instructions.
In the meantime, deglaze drippings with broth and wine, bring to a boil and simmer for about 2 minutes. Stir in 100 g Exquisa Creation Kirschpaprika. Simmer on low heat for about 3 minutes. Season sauce with salt, pepper and paprika.
Wash oregano, shake dry, coarsely chop leaves. Remove roulades from oven and cut open. Drain pasta, arrange on plates with sauce and roulades. Garnish with oregano and some paprika.
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Easy
30 Minutes 
