Cut the chicken into 2 portions and seal well from both sides until browned. Brush with French mustard, mix the hazelnuts, parsley, breadcrumbs and melted butter until a paste and press on the mustard crushed chicken. Place on a tray crust side up and grill until completely cooked. Meanwhile, melt butter and toss in chopped leeks and garlic until transparent, than add rice and stir continuously for 2 minutes on low heat. Add white wine bring to the boil than add stock, bay leaves, half lemon zest and squeeze the rest of the lemon. Simmer until all the liquid is absolved than mix in the pesto, cream and cheese and continue simmering until well binded. Serve the chicken breast on top of the risotto.