Chicken In Parma Ham, Stuffed With Mozzarella, Basil and Red Pesto With Polenta Chips –

Ingredients

• 2 large chicken breasts
• 125g fresh mozzarella ball
• 2 tbsp red pesto or substitute for sun-blushed tomatoes
• handful of fresh basil
• 6 slices of Parma ham/ prosciutto
• 250g asparagus
• 12 cherry tomatoes
• balsamic glaze
• 500g packet of polenta cut into chips - 1/2” thick
• bunch of Thyme
• 1-2 garlic cloves
• Salt and pepper to season
• Freshly grated parmesan(optional)
• 4.38oz fresh mozzarella ball
• 8.75oz asparagus
• 17.5oz packet of polenta cut into chips - 1/2” thick
• Step 1 Butterfly the chicken breasts, place between two layers of cling film and using the smooth side of a mallet(or a rolling pin) gently pound them to flatten them slightly
• Step 2 Slice the mozzarella into 6 slices and pat dry with kitchen roll
• Step 3 Cut two large pieces of cling film and place 3 slices of parma ham in the middle of each, making sure the parma ham is overlapping
• Step 4 Put the flattened chicken breast on top of the Parma ham
• Step 5 Divide the mozzarella between the chicken and place it on it, about an inch from the edge
• Step 6 Add a tbsp of red pesto, then 2-3 basil leaves and season with salt and pepper
• Step 7 Use the cling film to roll the ballotines tight, then use tooth picks if you need to keep the shape. Place in the fridge for 30 mins if you have time
• Step 8 Toss the asparagus and cherry tomatoes in a drizzle of olive oil and season with salt and pepper
• Step 9 Make the polenta chips by cutting into 1/2” thickness and then season with salt, pepper, and a bit of olive oil. Mix with thyme and crushed garlic. Set aside until you cook the chicken
• Step 12 Place the polenta chips in the ninja crisping basket, add a couple of springs of thyme and air fry for 15 mins until crispy on the outside and fluffy in the middle