Cut the CAFONE into thin sticks and set aside.
Slice the chicken breast into thin fillets. Place them between sheets of baking parchment and gently flatten them with a meat mallet until very thin.
Transfer the chicken fillets onto a sheet of cling film. Place 3–4 sticks of CAFONE and some sun-dried tomato on each fillet. Season the meat with a pinch of salt and a drizzle of extra virgin olive oil.
Roll everything up tightly to form individual chicken rolls.
Heat some extra virgin olive oil in a frying pan. Tie each chicken roll with kitchen twine, then place it in the hot pan and sear for a few seconds.
Deglaze first with half of the soy sauce, followed by the water. Allow the liquid to reduce slightly, then add the fresh thyme and the remaining soy sauce.

Remove the kitchen twine from the chicken rolls, arrange them on the plates and cut into slices of varying thickness.
Finish by drizzling the reduced cooking sauce over the chicken.