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Slice the chicken breast lengthwise into thin cutlets using a sharp knife. Cover the cutlets with plastic wrap and gently pound one side. Season with salt, pepper, and oregano. Place a bit of grated hard cheese on each cutlet; add finely chopped, sautéed mushrooms if desired, and roll each cutlet up like a cabbage roll. Wrap each roll in a strip of bacon and secure it with a wooden skewer or toothpick. Fry the rolls in a skillet with vegetable oil, about 5 minutes per side.
For the sauce, sauté the bacon, then add 2 tablespoons of ketchup and 50 ml of cream and cook until the cream thickens. Serve the rolls with the sauce and potatoes. Enjoy your meal!
