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Soak toothpicks in water.
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Pound the four pieces of chicken until they are flat.
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Season with salt & pepper. Set aside.
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Chop the pickles & radishes into small pieces.
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Heat 1 T canola oil in a skillet over medium heat.
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Add garlic clove . Stir 1 min. and stir.
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Add pickles & radish. Cook 5 min. stirring frequently.
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Stir in pickle juice & water. Season with salt & pepper to taste.
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Bring to a boil, lower the heat. Simmer 10 min.
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Lay the smoked ham slices on top of each piece of seasoned chicken.
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Sprinkle the dill over the top. Roll each piece of chicken up. Fasten with toothpicks.
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Heat 2T of canola oil. Add the chicken rolls to the pan. Brown evenly, making sure the chicken is cooked all the way through.
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Cover with foil. Set aside.
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Transfer pickle & radish pieces to a bowl.
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Heat the remaining liquid and whisk in the sour cream Season with salt & pepper to taste.
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Add pickle & radish pieces. Cook 3 min.
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Pour the sauce over the chicken rolls & serve.