Chicken Breast Roll

The chicken breast is opened and sprinkle strong salt on both sides, then sprinkle a little black pepper to season.

Spread the chopped garlic only on the inside of the chicken breast.

Cut the asparagus length to the width of the chicken. Boil water in a pot, add a pinch of salt, pour in the asparagus for 2-3 minutes, then cool with ice water.

Roll drained asparagus with chicken breast, place rosemary on top, and wrap the whole with octopus thread.

Put 1 tablespoon of olive oil and thinly sliced ​​garlic in a frying pan and grill [4] over low heat. Once the browning begins to turn on, pour 1 tablespoon of olive oil over the top and cover it (total of about 20 minutes).

Add the white wine to [5] and after 5 minutes, turn off the heat and preheat to soak in the flavor. Once the flavor has soaked, remove the octopus thread and cut it to a width of 2-3cm.

Add a little lemon juice to the stewed sauce of the remaining meat in the frying pan and simmer over high heat.

Add an appropriate amount of olive oil, a little salt and pepper, lemon juice, wine vinegar, and balsamic vinegar to the arugula and mix.

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