Mains
Chicken In Parma Ham, Stuffed With Mozzarella, Basil and Red Pesto With Polenta Chips
Recipe by The Lockdown Chef
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Ninja Foodi Multi-Cooker OP350
- Prep Time: 30 mins
- Total time: 1 hour
- Skill Medium
- Serves 2 people
Chicken In Parma Ham, Stuffed With Mozzarella, Basil and Red Pesto With Polenta Chips
Utensils required
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)
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
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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
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Step 2
Slice the mozzarella into 6 slices and pat dry with kitchen roll
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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
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Step 4
Put the flattened chicken breast on top of the Parma ham
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Step 5
Divide the mozzarella between the chicken and place it on it, about an inch from the edge
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Step 6
Add a tbsp of red pesto, then 2-3 basil leaves and season with salt and pepper
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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
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Step 8
Toss the asparagus and cherry tomatoes in a drizzle of olive oil and season with salt and pepper
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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
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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
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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
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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
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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
