Roulade au Poulet

Idea from a friend of mine in the UK: chicken breast (Poulet) that I butterflied and pounded even thinner, wrapped around a tiny piece of sausage (Nürnberger Bratwurst) and including thin slices of cheese (Emmenthaler Käse) in the roll (Roulade), finally wrapped with slices of ham (Vorderschinken). I then wrapped it very tightly in aluminum foil, and baked at 220 C for 30 minutes:

The amazing thing is that, after baking, it retains it shape very firmly, almost like the more well-known Fleischkäse.