Chicken Breast Roll

Open the chicken breasts like a folding screen and sprinkle a generous amount of salt on both sides, then sprinkle a little black pepper to season

Rub minced garlic onto the inside of the chicken breasts only

Cut the asparagus to the same length as the chicken. Bring a pot of water to a boil, add a pinch of salt, and blanch the asparagus for 2-3 minutes, then cool in ice water

Wrap the drained asparagus in the chicken breast, place the rosemary on top, and wrap the whole thing with fishing line

Add 1 tablespoon of olive oil and thinly sliced ​​garlic to a frying pan and fry [4] over low heat. Once browned, add another tablespoon of olive oil halfway through and cover (about 20 minutes in total)

Add the white wine to [5] and after 5 minutes, turn off the heat and let the remaining heat soak in the flavors. Once the flavors have soaked in, remove the string and cut into 2-3cm pieces

Add a little lemon juice to the sauce made from the remaining meat in the frying pan and simmer over high heat

Toss the arugula with a generous amount of olive oil, a little salt and pepper, and a few drops each of lemon juice, wine vinegar, and balsamic vinegar

Place the cut chicken breast rolls on a plate and pour the sauce from [7] over them. Place the arugula from [8] on top and garnish with Italian parsley