Here is our chicken. Cut each chicken fillet do not end up thicker along the long side so that the meat can be open like a book.

Breasts sprinkle with salt and pepper inside and out. Put one half of the piece cut a slice of cheese, cover the second half and secured with toothpicks.

In a frying pan (I just used a baking dish) melt the butter (my village) 1 tbsp along with olive. Our breast roll in flour, shake off excess and put the meat in the hot oil. Fry on medium heat for 2 minutes on each side, then remove to a preheated 180-200 degrees in the oven for 10 min.

While our breast is baked, prepare the sauce. In a pot melt the butter 1 tbsp at a time and squeezing it through a garlic press. Tormented on low heat for 2 minutes and pour in the milk (or cream) (I used a rustic oil, so I added milk instead of cream, so that was not too greasy). Bring to low simmer, cook 3 minutes. Add salt and cinnamon.