For the bacon-wrapped chicken breasts, finely dice the ham and onion and fry briefly in hot oil. Season with rosemary, lemon thyme, parsley and some pepper. Carefully fold in the egg yolk.
Make deep cuts in the thick long side of the chicken breast fillets and fill with the ham and onion mixture. Wrap each of the fillets with 2 slices of bacon.
Sear the chicken breasts in a pan with butter all around for about 10 minutes, then remove and keep warm.
Deglaze the gravy with water and wine. Thicken the sauce with cornstarch and cream and season with sugar and salt.
Put the chicken breasts with bacon coat once again into the sauce and let it heat up. Then serve hot.