Soak dried apricots with hot water, rinse, drain the water, dry the dried apricots with a towel.
Free chicken fillet from small side fillets, cover with a film, and beat with a hammer to a thin layer.
Salt the fillet to taste, spread bitter pepper, dried apricots, sage leaves on a plate of meat, roll the meat into rolls, set aside. Lay a transparent film on the table: two layers in a crisscross, and one layer for strength in the middle. Put each roll on the edge of the film, overlay on the edges with the remains of small fillets, roll the rolls in the film, tightly rolling. Tie the edges of the rolls so that they get a tight sausage.
Put the sausages in a zepter pan, pour enough water to cover the rolls completely. After 45 minutes, the meat should be ready. After cooling, cut the rolls.