Cut the spicy Provolone Valpadana DOP into small pieces; roughly chop the dried tomatoes; finely chop the cooked ham.

Place these ingredients in a bowl, add a little grated lemon zest, a pinch of salt and pepper and mix well.

Place the chicken slices on the cutting board, cover them with baking paper and beat them lightly to flatten them, using the smooth part of the meat tenderizer.

Stuff the slices with the prepared mixture, roll them up to form rolls and secure them with kitchen string, so as to enclose the filling well.

In a fairly large non-stick pan, fry the garlic 'dressed' (with the skin covering it) and crushed with a drizzle of oil, for about 1 minute on a low flame. Then remove the garlic, raise the heat a little and place the rolls in the pan; brown them for 3-4 minutes, turning them every now and then to make sure they brown evenly.

Pour in the wine and let it evaporate over a high flame, then season with salt (not too much, because the inside is already quite tasty) and add a little boiling water; put the lid on and cook for another 7-8 minutes over a low flame, adding very little water if necessary.

Serve the rolls hot.