Grind 10 cloves of garlic with salt and Worcestershire sauce, and marinate the chicken cutlets for two to three hours.
Meanwhile, brown six slices of chopped bacon with three chopped garlic cloves; add 50 grams of butter, the Swiss chard, and the cream cheese.
On a cloth measuring 25 centimeters wide by 40 centimeters long, place strips of bacon vertically, on top the chicken cutlets, and on top of them, horizontally, the mixture of Swiss chard with cream cheese.
Finally, place a thin strip of Manchego or Chihuahua cheese.
Wrap to form a roll. Place the roll in a greased baking dish and pour more Worcestershire sauce on top.
Bake for one hour at 180 degrees Celsius; halfway through cooking, baste it with the juices it released.
Once the roll is cooked, collect the juices and thicken with two tablespoons of cornstarch to accompany the slices of the roll.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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