Le Chapayeur rapini and cheese pesto chicken en porte feuille

Le Chapayeur rapini and cheese pesto chicken en porte feuille

Ingredients

• 4 chicken breasts
• 1/2 cup olive oil
• Walnuts - ¾ cup
• Garlic - 4 cloves
• Aleppo pepper
• Salt
• Pepper
• Rapini ½ bunch
• Chapayeur cheese

Preparation

1. Cut the rapini and plunge into salted water - 3 minutes
2. Remove rapini
3. Place on absorbent paper
4. In a food processor, coarsely chop the garlic, walnuts and rapini.
5. Add olive oil
6. Season with 3 pinches of salt and pepper
7. Slice your cheese.
8. Cut your chicken breasts in wallet shape.
9. Place your rapini pesto inside.
10. Top with cheese
11. Season with salt and pepper
12. In a hot frying pan
13. Drizzle with Mycryo oil or butter
14. Brown on presentation side over high heat, for a nice color.
15. Optional: add Aleppo pepper
16. Place on a baking sheet - 10 - 15 minutes - presentation side up.

Tips and tricks

• The more the rapini is cooked, the less bitter it will be.
• What is Myrcryo butter?
• Cooking chicken: color and then bake... even cooking, great taste
• Cheese to discover... Chapayeur