Cut cucumbers in half, remove seeds and cut into thin long strips. Put in a colander, salt, stir and leave for 1 hour to drain excess juice, then rinse and dry on a paper towel.
Make the filling: liver with fillet, cream and blanched 1 min. in boiling water, grind parsley in a blender until a homogeneous paste. Add pepper to taste and nutmeg.
Lightly beat off the chicken breasts, make an incision in each with a sharp knife to make a "pocket". Fill them with minced meat, secure with toothpicks and fry until cooked in half the butter over high heat under a lid for 4-5 minutes. from each side.
In a second frying pan, fry the cucumbers in the remaining butter, 1 minute. Remove the breasts and keep warm. Drain the fat, put the pan back on the fire and pour in the wine.
As soon as it boils, put cucumbers there, add dill and simmer for another half a minute. Cool and serve with hot breasts.