Chicken stuffed with cheese and garlic

INGREDIENTS (serves 2)

2 chicken breasts or 4 boneless thighs
1 packet of soft cheese 
2 cloves of garlic, minced
1 Tbsp chopped parsley 
1 lemon
1/4 pint Béchamel 
1/4 pint whipping cream
1/2 glass of dry white wine(125ml)
1/2 chicken stock cube
Olive oil
Salt and pepper

METHOD

Béchamel Sauce:
Melt the butter in a saucepan over medium-low heat
Stir in the flour and cook without browning for 2-3 minutes stirring with a wooden spoon 
Add bay leaf and onion
Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce
Remove from the heat; season with salt and pepper
Sieve to discard the onion and bayleaf
Reserve until needed

To prepare the chicken:
Heat the oven to 200°c
Mix the cheese, garlic and parsley 
Slice the breasts in half horizontally
Place them flat in cling film
Using a mallet or a rolling pin, flatten them gently
Spread 1 Tbsp of cheese on each piece of chicken and roll, securing with a cocktail stick
Heat a frying pan and add 2 Tbsps of olive oil
Place the chicken rolls up in the pan and fry for 2 minutes on each side
Transfer to a heatproof tray and place in the hot oven
Roast for 10 minutes
While the chicken is roasting, pour the wine into the frying pan and turn the heat down to medium
Add the Béchamel sauce
Crumble the stock cube and add to the sauce
Add the cream and 1/4 tsp minced garlic and 1 tsp of chopped parsley
Heat until the sauce coats the back of a spoon. 
If too thick add a drop of water
Add the chicken juices to the sauce
Add a squeeze of lemon juice
Serve immediately