Chicken Roll

Method

1. Butterfly the chicken breast and gently pound it flat between two sheets of plastic wrap.
2. Blanch the chard stems (or leaves) in boiling water for 20–30 seconds, then cool in ice water and pat dry.
3. Lay the chicken on a cutting board. Season with salt and olive oil. Lay prosciutto cotto slices over the chicken.
4. Spread the blanched chard stems, grated Emmental cheese, and toasted sesame seeds evenly over the prosciutto.
5. Roll the chicken tightly, using plastic wrap to help compress. Tie the roll with kitchen twine.
6. Bring a pot of water to a gentle simmer. Submerge the roll and poach for 15–20 minutes.
7. While the roll poaches, prepare the sides: marinate sliced radishes in vinegar and sugar; blanch fennel slices for 30 seconds, then sauté in butter and top with grated Grana Padano; blanch leftover chard stems for 10 seconds and sauté.
8. Remove the roll from the water, discard the plastic wrap, and sear in a hot pan with oil until deeply browned all over.
9. Let rest for a couple of minutes, then slice into rounds. Serve with the side dishes.