1.  Peel and cut 3 cloves of garlic into large pieces. Place them in a large bowl with the lemon peel, rosemary, bay leaf, 2 tablespoons extra virgin olive oil, 1/4 cup white wine, 3 tablespoons fresh water and a generous pinch of salt. Mix all ingredients together well. Then add the chicken breasts to the bowl. Toss the breasts in the mixture very well so that they are all well coated. Cover the bowl and place it in the refrigerator to marinate for at least 1 hour or overnight.

2.  When you are ready to make the roll-ups, remove the chicken from the refrigerator and discard the marinade.

3.  Clean the zucchini. Using a mandolin or a sharp knife, thinly slice the zucchini length-wise so that you have long ribbons of zucchini. Place the sliced zucchini in a mixing bowl with a drizzle of olive oil, a pinch of salt and a small amount of water. Toss the zucchini well in the mix and set aside.

 

 

 

4.  Remove the bacon from its package and slice all strips in half. Place the grated grana in a bowl or on a plate.

5.  Prepare a plate onto which to set the completed roll-ups.

6.  Remove one chicken breast slice from the bowl and place it on a cutting board or plate. If the breast is large, slice it in half, length-wise, so that it is about the width of the zucchini slice. Place one slice of zucchini on top of the chicken and then sprinkle a small amount of the grana on top of the zucchini.

7.  Roll up the chicken in to a roll, and then take a slice of the bacon and wrap it around the outside of the chicken roll-up. Run a toothpick through the completed roll-up to hold everything together and place it on the plate you had set aside earlier.

8.  Repeat steps 6 and 7 until all chicken has been used.

9.  Set the completed roll-ups in the refrigerator for a few minutes. In the meantime, on a clean cutting surface, peel and dice the shallot, and then peel and chop the remaining 3 cloves of garlic.

10.  In a large pan or skillet over medium heat, add the diced shallot and chopped garlic along with 1/3 cup of olive oil. Sauté the shallot and garlic over medium heat until the shallot begins to turn translucent. Then add 1/2 cup of white wine to the pan. Simmer, covered, for 5 - 7 minutes or until the wine has almost evaporated from the pan.

11.  When the wine has almost evaporated from the pan, place the chicken roll-ups in the pan. Cover the pan and cook for 8 - 10 minutes until the bottom of the roll-ups begin to brown. Once they have browned on the bottom, turn each roll-up to brown on the opposite side for another 8 - 10 minutes. If, at any time the liquid in the pan evaporates too quickly, add a small amount of fresh water to the pan.

12.  When the chicken appears to have cooked well, continue to sauté the roll-ups in the pan until they have browned lightly on all sides. Once they appear thoroughly cooked, remove the roll-ups from the pan and set aside.

13.  Add to the pan, the package of frozen peas and 1/3 cup fresh water. Cover the pan and simmer the peas for 5 - 7 minutes. While the peas are cooking, clean and slice the mushrooms.

14.  When the peas have begun to soften, add the mushrooms to the pan. If the liquid in the pan has evaporated too quickly, add a small amount of water to the pan as needed. Cover the pan and simmer for 10 - 12 minutes or until the peas and mushrooms are thoroughly cooked.

15.  When the peas and mushrooms mixture is cooked well, add the chicken roll-ups back to the pan. Cook the mixture, covered for another 10 - 12 minutes.

16.  Once thoroughly cooked, remove the pan from the heat, plate and serve.