Chicken Pesto Roulade

1. Pat your chicken breasts dry of any moisture using some paper towels. 2. Pound the chicken breasts out to 1/8″ thickness using a metal meat hammer (flat side). 3. In a bowl, combine 1/4 Cup Pesto (I am using Classico Brand) and 1 Tbsp. Olive Oil. 4. Spread your pesto out on the chicken breasts and zest 1 lemon over the chicken. 5. Chop your Halloumi cheese into small pieces and spread it out into the chicken. 6. Roll your chicken up end to end as best as you can. 7. Tie the chicken together using either butchers string, or securing it with toothpicks. 8. Preheat your oven to 450F, and then bring 2 Tbsp. Olive Oil to its smoke point in a cast iron skillet. 9. Add your chicken to the pan and cook it on all sides, making sure you get a nice sear on the whole outside of the chicken. 10. Put the cast iron in your oven for 6-7 minutes to allow the chicken to cook through. 11. Once the chicken’s juices run clear, remove from the oven, let rest for 5-6 minutes, and serve.