Chicken breast Rolls with Mozzarella and Bacon

1: Remove the chicken breast from the package and cut the chicken breast open lengthwise to create a kind of schnitzel. Sprinkle them with the rub on both sides. Cut the mozzarella into four pieces
2: Place 3 slices of bacon on the cutting board and 1 slice at right angles to it. Place the chicken on top and the mozzarella on top. Now just roll up the chicken breast and place it in the middle. Now fold the outsides tightly inwards from one slice of bacon. And then fold the three slices of bacon tightly around the chicken breast so that a kind of small roulade is created. Now roll up the schnitzel again and possibly secure it with a skewer or a satay pen
3: Make a mop sauce from the BBQ sauce, Worcestershire sauce, paprika powder, garlic powder, salt & pepper and mix everything together
4: Preheat the bbq to 120°C indirect smoking and smoke the rolls indirectly for 30 minutes
5: Heat the bbq to 180 °C and indirectly cook the rolls to about 70°C core temperature
6:  Let the rolls rest for a while and then cut them into slices.
7: Eat the chicken with the au gratin zucchini and some arugula lettuce or aioli

Preparation Zucchini:
1: Cut the zucchini lengthwise through the middle and hollow them out. Cut the flesh small and store in a separate bowl.
2: Chop the shallot, chop the parsley and cut the tomato into small wedges. Mix this in the bowl with the zucchini flesh. Season with the garlic powder, sea salt & pepper.
3: Fill the zucchini with this mixture.
4: Mix the panko with the parmesan and sprinkle it over the zucchini.
5: Roast the zucchini on the grill until they have browned nicely, or bake the zucchini in the oven at 185°C for about 20 minutes