Preheat the oven to 120 ° C (top / bottom heat).
Wash the chicken breast fillets, pat dry, season with salt and pepper. Wrap each chicken breast fillet with 3 slices of bacon.
Heat the butter lard in a pan and fry the chicken breast fillets on both sides until crispy. Put on a wire rack in the preheated oven for about 20 minutes.
In the meantime, finely chop the spring onions and sauté in the remaining frying fat. Add the brunch ricotta tomato and the chicken stock, bring to the boil once and simmer for about 5 minutes. Season with salt and pepper.
For the vegetables, clean and rinse the snow peas. Bring salted water to the boil and let the prepared snow peas simmer for about 5 minutes. Pour onto a sieve and drain. Melt a tablespoon of butter in a hot saucepan, add the snow peas, season with chilli salt and mix well.
Spread the sauce on plates. Cut the chicken breast in half and arrange on top of the sauce. Serve with snow peas and ribbon noodles.
Mixed green salad tastes good with it.