For the chicken medallions, cut the chicken breast into 10 medallions and season with herb salt and rosemary. Top and bottom of meat with salami and secure with toothpicks.
Brown in oil. Remove meat from pan and remove toothpicks. Pour 1/4 l water over roast residue, stir in pepper sauce and bring to a boil.
Place meat in sauce and let stand. Arrange chicken medallions with rosemary, salami and pepper sauce and serve.
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