Mains, Outdoor Cooking

Chicken Bellagio

Step 1 of 8

Install the grill plate by positioning it flat on top of the heating element and gently pressing down until it sits into place

Ingredients

6 x 150g chicken breasts, flattened with a rolling pin
100g plain flour
4 eggs, beaten
150g panko breadcrumbs
1 tbsp tablespoon Italian seasoning
1 tbsp tablespoon Dijon mustard
2 tbsp tablespoons white wine vinegar or balsamic vinegar
3 tbsp tablespoons olive oil
Juice of 1 lemon
10-12 slices prosciutto
50g rocket leaves
30g shaved Parmesan cheese
Sea salt, as desired
Ground black pepper, as desired
Cooking spray

Step 2 of 8

Add Crisper Basket to grill plate. Turn dial to select AIR FRY, set temperature to 190°C and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes)

Ingredients

6 x 150g chicken breasts, flattened with a rolling pin
100g plain flour
4 eggs, beaten
150g panko breadcrumbs
1 tbsp tablespoon Italian seasoning
1 tbsp tablespoon Dijon mustard
2 tbsp tablespoons white wine vinegar or balsamic vinegar
3 tbsp tablespoons olive oil
Juice of 1 lemon
10-12 slices prosciutto
50g rocket leaves
30g shaved Parmesan cheese
Sea salt, as desired
Ground black pepper, as desired
Cooking spray

Step 3 of 8

Season chicken with salt and pepper as desired

Ingredients

6 x 150g chicken breasts, flattened with a rolling pin
100g plain flour
4 eggs, beaten
150g panko breadcrumbs
1 tbsp tablespoon Italian seasoning
1 tbsp tablespoon Dijon mustard
2 tbsp tablespoons white wine vinegar or balsamic vinegar
3 tbsp tablespoons olive oil
Juice of 1 lemon
10-12 slices prosciutto
50g rocket leaves
30g shaved Parmesan cheese
Sea salt, as desired
Ground black pepper, as desired
Cooking spray

Step 4 of 8

To prepare a breading station, place the flour, egg, and breadcrumbs and herbs in three separate small bowls. One at a time, dip each piece of chicken in the flour, then the egg, and then the panko mixture, evenly coating both sides. Spray both sides of chicken with the cooking spray

Ingredients

6 x 150g chicken breasts, flattened with a rolling pin
100g plain flour
4 eggs, beaten
150g panko breadcrumbs
1 tbsp tablespoon Italian seasoning
1 tbsp tablespoon Dijon mustard
2 tbsp tablespoons white wine vinegar or balsamic vinegar
3 tbsp tablespoons olive oil
Juice of 1 lemon
10-12 slices prosciutto
50g rocket leaves
30g shaved Parmesan cheese
Sea salt, as desired
Ground black pepper, as desired
Cooking spray

Step 5 of 8

When unit beeps to signify it has preheated, open lid and place chicken into basket. Close lid to being cooking. While the chicken cooks, in a small bowl, whisk together the mustard, vinegar, lemon, salt and pepper. Slowly drizzle in the olive oil while whisking until dressing comes together and is emulsified

Ingredients

6 x 150g chicken breasts, flattened with a rolling pin
100g plain flour
4 eggs, beaten
150g panko breadcrumbs
1 tbsp tablespoon Italian seasoning
1 tbsp tablespoon Dijon mustard
2 tbsp tablespoons white wine vinegar or balsamic vinegar
3 tbsp tablespoons olive oil
Juice of 1 lemon
10-12 slices prosciutto
50g rocket leaves
30g shaved Parmesan cheese
Sea salt, as desired
Ground black pepper, as desired
Cooking spray

Step 6 of 8

When unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the chicken. Close lid and continue cooking

Ingredients

6 x 150g chicken breasts, flattened with a rolling pin
100g plain flour
4 eggs, beaten
150g panko breadcrumbs
1 tbsp tablespoon Italian seasoning
1 tbsp tablespoon Dijon mustard
2 tbsp tablespoons white wine vinegar or balsamic vinegar
3 tbsp tablespoons olive oil
Juice of 1 lemon
10-12 slices prosciutto
50g rocket leaves
30g shaved Parmesan cheese
Sea salt, as desired
Ground black pepper, as desired
Cooking spray

Step 7 of 8

When cooking is complete, remove chicken and transfer to a plate or cutting board and allow to rest for 5 minutes. Toss the rocket with the dressing

Ingredients

6 x 150g chicken breasts, flattened with a rolling pin
100g plain flour
4 eggs, beaten
150g panko breadcrumbs
1 tbsp tablespoon Italian seasoning
1 tbsp tablespoon Dijon mustard
2 tbsp tablespoons white wine vinegar or balsamic vinegar
3 tbsp tablespoons olive oil
Juice of 1 lemon
10-12 slices prosciutto
50g rocket leaves
30g shaved Parmesan cheese
Sea salt, as desired
Ground black pepper, as desired
Cooking spray

Step 8 of 8

Top each piece of chicken with 2-3 pieces of the prosciutto then top with the rocket and finally the Parmesan cheese and serve over pasta

Ingredients

6 x 150g chicken breasts, flattened with a rolling pin
100g plain flour
4 eggs, beaten
150g panko breadcrumbs
1 tbsp tablespoon Italian seasoning
1 tbsp tablespoon Dijon mustard
2 tbsp tablespoons white wine vinegar or balsamic vinegar
3 tbsp tablespoons olive oil
Juice of 1 lemon
10-12 slices prosciutto
50g rocket leaves
30g shaved Parmesan cheese
Sea salt, as desired
Ground black pepper, as desired
Cooking spray

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker

Chicken Bellagio

Utensils required

Allergies

Tip: Allergy Advice

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