1. In a small food processor, put the butter, honey, lemon zest and juice, the garlic, salt and freshly ground pepper, and blend well until all the ingredients are homogenized.
2. Place the chicken rolls in a Pyrex dish, pour over the butter mixture and turn them so the mixture coats them all over.
3. Season with salt and freshly ground pepper, add the white wine and the chicken stock to the dish, cover with foil, and bake in a preheated oven at 200 °C for 40-45 minutes.
4. After 15 minutes, remove the foil and continue baking for another 15 minutes, until the rolls are nicely browned.
5. When the chicken rolls are ready, transfer them to a cutting board, carefully remove the netting with the help of a knife, and cut the rolls into slices.
6. Serve on large plates the mashed potatoes together with the chicken rolls and 3-4 tablespoons of their sauce.
