For the chicken roulades with wild garlic, fillet the chicken breasts, i.e. do not cut all the way through, so that you have a nice cutlet. Cover with foil and pound until tender. Season with salt and pepper. Rinse the wild garlic leaves in cold water, blanch (scald) and squeeze well.
Top the chicken cutlets with the cheese and wild garlic leaves and spread with the cream cheese. Roll into a roulade, folding in the edges to prevent the filling from spilling out. Wrap the roulades with the bacon slices and tie with kitchen twine or secure with toothpicks.
Heat some olive oil in a pan and brown the chicken roulades with wild garlic all around. Cook in the preheated oven at 170 °C for about 20 minutes.