Chicken and Pork Rollatini (Rolinhos de peito de frango recheados com lombo de porco)

In a medium pan, over medium heat, sauté the garlic in olive oil, stirring occasionally with a wooden spoon, until soft (about 2 minutes)

Add the pork loin, half of the salt, black pepper, and rosemary

Cook, stirring occasionally, until the meat is tender and falls apart (about 5 minutes)

Transfer to a food processor, add the bacon and process until smooth. Reserve

With a meat mallet, pound the chicken breasts until thin

Season with remaining salt

Distribute the reserved filling among the chicken breasts, roll up tightly, and secure with toothpicks

In a large skillet, over low heat, melt butter, add the rolls and let cook, turning occasionally (about 10 minutes)

Transfer to a serving dish, remove toothpicks

Add the wine and cook over high heat until reduced (about 5 minutes)

Add chicken bouillon, stir and simmer for 5 minutes

Transfer to the serving dish, garnish with fresh rosemary, and serve immediately

480 calories per serving

Note: After rolling up, the chicken breasts can be stored in the refrigerator still raw, in a well-sealed container, until the next day.