In a food processor, blend the raw chicken breast, 3 cloves of garlic, and 1/2 chopped onion until it forms a uniform mince.
Transfer the chicken to a bowl and season with smoked paprika, turmeric, 1 tsp lemon pepper, and 1 tsp salt. Mix thoroughly.
Spread a thin layer of the seasoned chicken mixture onto each sheet of pastel dough. Sprinkle with a little chopped chives, roll tightly, and cut into smaller rondelli pieces.
For the sauce, lightly sauté chopped garlic, spicy paprika, and a pinch of lemon pepper in a pan over low heat. Pour in the skim milk, water, and light ricotta cream.
Stir the sauce well, add the rosemary sprig, a pinch of salt, and freshly grated nutmeg. Allow it to reduce slightly.
Pour a small amount of white sauce into the bottom of a baking dish. Arrange the rondelli pieces on top, then cover entirely with the remaining sauce.
Sprinkle with mozzarella cheese and chives. Bake at 180°C for 20-25 minutes.
Cook it hands-free.
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