Dinner

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

Prep 30 mins
Total 1 hour

Medium
Serves 2

Compatible with

Ninja Foodi 9-in-1 Multi-Cooker 6L
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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)

Utensils

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 10

Set the Ninja to Air crisp for 22 mins at 180°,place a piece of parchment on the reversible rack(lower side)put the chicken on top and start cooking, half way through the cooking process, you will need to turn the chicken and add the asparagus and cherry tomatoes to the rack – place the asparagus under the chicken and the tomatoes around it
Step 11

When the timer is finished check the internal temp is 77 degrees to make sure the chicken is cooked. If needed cook the chicken for a couple of minutes extra. Once cooked keep warm covered with foil until you cook the polenta chips
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
Step 13

Drizzle balsamic glaze on a place, place the asparagus and the sliced ballotine on top, garnish with cherry tomatoes and fresh basil and if using grate parmesan over the top. Serve with the polenta chips