In a small food processor or mortar and pestle, combine the basil, garlic, toasted pine nuts, and Parmesan.

Slowly drizzle in the olive oil until a thick paste forms.

Season with lemon juice, salt, and white pepper. Set aside.

Lay the chicken breast flat and butterfly it open. Place it between two sheets of plastic wrap.

Using a meat mallet or a heavy pan, gently pound the chicken until it is an even 1cm thickness. Aim for a rectangular shape.

Remove the top layer of plastic. Season lightly with salt. (If using Transglutaminase, dust a light, even layer over the meat now).

Spread an even layer of pesto over the chicken, leaving a small border at the edges. Sprinkle with the chopped pine nuts and grated Parmesan.

Using the bottom layer of plastic wrap to assist, roll the chicken tightly into a cylinder (like a torchon).

Twist the ends of the plastic wrap very tightly to compress the roll. Tie the ends in knots or use butcher's twine to ensure it is airtight and holds its shape.

Place the wrapped roll into a vacuum bag and seal (or use the water displacement method).

Cook in a water bath at 63.5°C for 90 minutes.

While the chicken cooks, combine the white wine, shallots, and lemon juice in a small saucepan.

Reduce the liquid over medium heat until only about 1 tablespoon remains.

Just before serving, whisk in the cold butter one cube at a time over low heat to create a creamy, stable emulsion. Strain through a fine-mesh sieve if a smooth texture is desired.

Remove the chicken from the bag and carefully discard the plastic wrap. Pat the surface very dry.

Heat a splash of neutral oil in a heavy skillet over medium-high heat.

Sear the ballotine for 1–2 minutes, rolling it constantly until the exterior is golden brown and crisp.

Let it rest for 2 minutes, then slice into thick medallions to reveal the spiral interior. Serve immediately with the lemon-butter emulsion.