Finely grate the lemon peel and set aside in a bowl for later use. Heat the poultry stock and chop the shallots at the same time. Then sweat the shallot pieces and prepare the risotto rice. Repeatedly "deglaze" the rice with poultry stock until it is firm to the bite (about 20-25 minutes). Constant stirring is important! Then stir in the "sweet" cream, the grated lemon zest, some grated Parmesan and butter. Finally, season with salt and pepper.

To start with, plate the chicken breasts and season with salt and pepper. Then spread the Serano ham (in layers) on the breasts. Chop the dried tomatoes. Then refine the cream cheese with the sliced, sun-dried tomatoes and some chilli powder (if you like). Spread the cream cheese mixture on the individual chicken breasts, over the Serano ham and spread a little. Roll up the chicken breasts (with the cream cheese mixture inside) and seal (e.g. with toothpicks). Once all of the chicken breasts are coated and rolled up, they are briefly seared in a pan. After roasting, place in an ovenproof dish and cook with the poultry stock at 180 degrees for about 15 minutes.