Chicken Roll with Rapini Pesto and Le Chapayeur Cheese

Preparation

1. Preheat the oven to 190 °C (375 °F), with the rack in the center.
2. Bring a pot of salted water to a boil. Add the rapini and blanch for 3 minutes. Drain, then place on paper towels to remove excess water.
3. Coarsely chop the rapini. In a food processor, combine the garlic, walnuts, and rapini. Pulse until a coarse texture forms.
4. Add the olive oil, 3 pinches of salt, and pepper. Blend until a smooth pesto forms. Set aside.
5. Cut the chicken breasts lengthwise, without cutting all the way through, so you can open them up.
6. Spread the rapini pesto inside the breasts, then add the slices of Le Chapayeur cheese. Close the breasts and season with salt and pepper.
7. In a hot skillet over high heat, add a drizzle of olive oil or a little Mycryo butter. Place the breasts in the skillet and sear on the presentation side until they are a beautiful golden brown.
8. Sprinkle with Aleppo pepper, if desired.
9. Transfer the chicken breasts to a baking sheet, presentation side up. Bake for 10 to 15 minutes, depending on thickness, until the chicken is cooked through and reaches an internal temperature of 74 °C (165 °F).
10. Let rest for a few minutes before serving.