Using a sharp knife, slice the chicken breast lengthwise into thin cutlets. Cover them with plastic wrap and gently pound one side. Season with salt, pepper, and oregano. On each cutlet, place a bit of grated hard cheese (I also like to add finely chopped and sautéed mushrooms) and roll it up like a cabbage roll. Then, wrap each roll in a strip of bacon and secure it with a wooden skewer or toothpick. Fry the rolls in a skillet coated with vegetable oil for about 5 minutes on each side.
For the sauce, sauté the bacon, then add 2 tablespoons of ketchup and 50 ml of cream, cooking until the cream thickens. Serve the rolls with the sauce and potatoes. Enjoy your meal!