I always wash the meat, no matter what anyone says ....
So, we wash the meat and dry it on some paper napkins.
We prepare an aluminum foil about the size of an A4 sheet.
Carefully bone the thighs and chest. Be careful not to throw away any bones or skin.
We cut each half of the chest into one large, thin strip. I regret that I do not have pictures in stages to exemplify the procedure, certainly the next time I do, I will try to take pictures.
We cut the thighs transversely, so as to obtain a large strip.
We clean and wash the onion and the green garlic, the parsley. Put them in a blender, add a pinch of salt, cheese and a cube of soft butter. Mix for a few seconds until you get a green paste. We turn off the blender and put the paste aside.
We prepare the ham strips. We wash and dry the skin on the thighs and chest.
On the aluminum foil, place the chest strap. Spread a few tablespoons of green pasta, place two slices of ham, a boneless pulp and a layer of pasta. Using the foil, roll the whole assembly until you get a thick roll. Remove the aluminum foil. We place a few more slices of ham and dress everything in a skin from the chest. Do the same with the other roll. If it helps, you can tie the rolls with food rope, I left them like that, the butter "built" them quite tightly.
We prepare a heat-resistant dish, we put a few tablespoons of olive oil in it. Carefully place the two rolls. Pour a cup of wine, if you want you can add a few tablespoons of soy sauce, garlic clove cut in half. Cover the tray with aluminum foil and refrigerate for half an hour.
Turn on the oven, leave it to heat, then insert the tray with rolls, over medium to low heat. They will be simmered for an hour, then carefully remove the aluminum foil (watch out for steam) and increase the heat a little for another 20-30 minutes. We "bathe" them with a spoon, from time to time with sauce from the tray. The rolls will brown very nicely, and the skin on top will keep them juicy and tasty. I think it is known how tasty the brown chicken skin is, although many run away from its "abundance" of calories.
After they have browned, take them out of the oven, if you want you can cover them with a lid. After they have cooled, we put them in the fridge until ready to serve.
They are tasty and can be served either hot, next to a garnish or as a cold appetizer.