Preheat oven to180ºC.
Slit chicken breasts horizontally without cutting through to give them butterfly shape. Place them between two sheets of cling film and flatten them with a meat hammer. Remove from cling film and place on a plate.
Sprinkle salt, crushed peppercorns and thyme leaves on them and rub well on both sides.
Place 2 tablespoons grated cheese at one end of each chicken breast.
Finely chop parsley and sprinkle on top of cheese and roll tightly. Wrap the rolls in aluminium foil and seal the edges by twisting.
Place the rolls on a baking tray, place the tray in the preheated oven and bake for 7-10 minutes.
Finely chop onion.
Heat 1 tablespoon olive oil in a non-stick pan. Add chopped garlic and sauté for a minute. Add onion, mix and sauté till onion turns translucent.
Add rice, mix and sauté for a minute. Add some stock, stir and cook till the stock is absorbed. Keep adding some stock, mix and cook till the rice is fully cooked and all the stock is used.
Crush saffron and place in a bowl. Add little water and heat in the microwave for 30 seconds.
Add salt, crushed peppercorns and saffron water to the rice and mix well. Let it cook.
Remove chicken from the aluminium foil.
Add oregano and cream to the rice, mix well and cook for 2-3 minutes.
Heat remaining olive oil in another non-stick pan.
Slice garlic clove.
Place chicken rolls in the pan and shallow-fry till lightly browned. Remove from pan and set aside.
Add sliced garlic to the same pan and sauté till golden. Remove from heat and set aside.
Put a ring mould on a serving plate and fill it with the risotto. Press so that it takes the shape of the mould. Slice the chicken rolls. Remove the ring mould gently and place the chicken slices on one side. Garnish with saffron threads, fried garlic and parsley.