Wash the boneless chicken, dry it and season it with salt and pepper on both sides. Put the parsley sprigs, dried rosemary, dried thyme, 3 spoons of olive oil, softened butter, juice and lemon zest into a tall mixing bowl. Blitz everything with a stick blender. The resulting mixture should have the consistency of a paste. Place the chicken skin side down on the work surface. Lightly cut the breast with a knife so that a single sheet is formed and lightly pound it with a meat mallet to a thickness of approx. 1.5 cm. Coat the chicken plate with the prepared herb paste and place the bacon slices. Then we roll the sheet into the shape of a roll and wrap it in food foil. In the first step, we pre-cook the roulade and then finish baking without the foil in the second step for color.