Chicken fillet in the oven

I mix the bread crumb with milk, finely chopped sausages, twenty grams of melted butter, pepper and half a portion of crushed garlic and sage, I drive an egg in there. I put this filling on each piece of fillet and sew it up from all sides with threads. I grease the oven tray with the remains of the butter, lay out the pieces of stuffed fillet, which I rub with ground chili pepper on top and season with a couple of grams of sage. Finely crumble the onion and spread it between the pieces of chicken. Bake for about an hour in the oven, preheated to medium temperature. But the readiness needs to be checked periodically, it depends on the oven and the fillet and even on the temperature in the kitchen. As a result of baking, you will get fat, which I mix with wine and cocoa powder. I boil the sauce in a separate small saucepan, then add the cream and boil again. When the sauce boils, I remove it from the fire. I remove the threads from the pieces of stuffed fillet, which I put on a large dish. I serve the sauce to the table in a saucepan so that everyone can pour their piece to taste or not at all, if the combination of chicken meat and chocolate seems too exotic to him. A culinary recipe for Mexican chicken fillet with sage in the oven under chocolate sauce was told to me by a friend who is fond of the history and culture of Mexico. Mostly I cook this food on holidays, if I really want to surprise the guests with something unusual.