Chicken involtini with ricotta, parsley and bacon

Ingredients for 4 servings:

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

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Flatten the fillet slices, season with salt and pepper on both sides, and spread a tablespoon of ricotta on each. Spread the chopped parsley over the ricotta layer. Roll up the fillets and wrap each with two slices of bacon. Heat the oil in a non-stick pan and fry the meat rolls until browned on all sides. Place them in the pan with the bacon seam facing down to prevent them from unraveling. Once browned, remove the rolls from the pan and set aside. Stir the flour into the remaining ricotta until smooth. Briefly fry the garlic in the pan juices (careful: it must not overbrown, otherwise it will become bitter). Then stir the ricotta into the pan and gradually stir in the broth to avoid lumps. If it is too thick, simply add a little more broth. Season the sauce with pepper, salt, and sugar. Add the involtini to the sauce, cover, and let it simmer over low heat for about 10 minutes. Finally, add the cold butter and let it melt into the sauce. To serve, cut the involtini into 2-3cm thick slices. They go well with potatoes or pasta. This dish can also be served with veal or pork escalopes.