Cut the chicken fillet in thickness, unfold and beat between two pieces of film to a thickness of 5 mm.
Prepare minced meat. Cut chicken fillet, cream, suluguni, butter and ham into small pieces of arbitrary shape. Wrap the resulting minced meat in a fillet, form a roll closed from the sides. Wrap the roll in cling film as tightly as possible. Place in a saucepan, pour 3 liters of cold water and heat the water until the first signs of boiling. Close the pan with a lid, remove from the stove and leave for 20-25 minutes (or cook in sous-vide for 20 minutes at a temperature of 60 C.) Remove the rolls from the film, pat dry with paper towels, salt and pepper. Roll first in flour, then in lightly beaten egg and breadcrumbs. Deep-fry the resulting cutlet until golden brown, then place in the oven, preheated to 180 C, for 8 minutes.
Put the chicken Kiev and mashed potatoes on a plate. Garnish with watercress and a bouquet of greens.