Summary

Ingredients

• 4 slices chicken breast fillet (s)
• 250 g ricotta
• 0.5 ½ bunch parsley, roughly chopped
• 200 ml vegetable stock
• 2 cloves garlic, finely chopped
• 1 tablespoon flour
• 4 slices bacon
• salt and pepper
• 1 teaspoon sugar
• 1 tablespoon sunflower oil
• 1 tablespoon butter

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Instructions

1. Pound chicken breast slices flat between plastic wrap using a meat mallet.
2. Season both sides of each slice with salt and pepper.
3. Spread 1 tablespoon ricotta on each slice.
4. Distribute the parsley roughly among the slices, spreading it on top of the ricotta.
5. Roll up each slice tightly and wrap each roll with 1 slice of bacon.
6. Heat sunflower oil in a non-stick pan over medium-high heat.
7. Place rolls seam-side down in the pan and brown all sides for 5-7 minutes total.
8. Remove rolls and set aside.
9. Stir flour into the remaining ricotta until smooth.
10. Add garlic to the pan and toast over medium heat for 1 minute, stirring constantly (do not brown, as it becomes bitter).
11. Stir in the ricotta-flour mixture.
12. Gradually add vegetable stock while stirring constantly to prevent lumps from forming; add more stock if needed.
13. Season the sauce with salt, pepper, and sugar to taste.
14. Return chicken rolls to the pan and coat them with sauce.
15. Simmer over low heat for 10 minutes until the chicken reaches an internal temperature of 74 °C / 165 °F.
16. Stir in the cold butter and let it melt, about 1 minute.
17. Cut each roll into 2-3 cm thick slices and serve.