For the stuffing, first soak the kidneys overnight, then boil them together with the spices until soft and either chop them very finely, chop them or put them through a meat grinder. Prepare a light roux with flour and butter, pour in chicken broth, stir in the kletzen and cook on low heat for a few minutes to a mushy consistency. Season to taste with lemon juice, lemon balm, pear brandy and salt and pepper. In the meantime, skin the chicken breasts and cut them with a pointed knife to create a roomy pocket in each, which is lined with the slice of ham. Stuff the chicken breasts with the Kletzenfarce and wrap them in the well-dabbed pork netting. Salt, pepper and fry quickly in vegetable oil, first on all sides and then, half covered, finish on low heat for about 20 minutes. Remove the chicken breasts and slice them open. Pour some chicken soup and whipped cream over the roast residue and reduce briefly until a creamy sauce is formed, which is poured over the slices of chicken breast arranged in a fan shape. Serve the chicken breasts with cucumber filling with salted potatoes and broccoli tossed in butter and sprinkled with almond slivers.