You’ll Need
For the Chicken
2 large chicken breasts
4 slices Parma ham
1 tbsp basil pesto
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
For the Pesto Risotto Cakes
300g cooked risotto (cooled completely)
2 tbsp basil pesto
50g mozzarella, cut into small cubes
40g Parmesan, finely grated
50g plain flour
2 eggs, beaten
100g panko breadcrumbs
Oil spray
For the Roasted Tomato Basil Cream
150g cherry tomatoes
20g butter
2 cloves garlic, finely grated
100ml double cream
30g Parmesan, finely grated
1 tbsp chopped fresh basil
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Rocket leaves
Parmesan shavings
Fresh basil leaves
Optional but Dangerous
Black truffle shavings
Burrata
Toasted pine nuts
Balsamic glaze
Method
Remove the chicken from the fridge 20 minutes before cooking.
Pat the chicken dry with kitchen paper.
Spread a thin layer of basil pesto over each chicken breast.
Wrap each breast tightly with two slices of Parma ham.
Brush lightly with the olive oil and season with freshly cracked black pepper. The Parma ham provides enough salt.
Preheat your air fryer to 190°C.
Place the chicken into the basket.
Cook for 22–25 minutes, until the Parma ham is crisp and the chicken reaches an internal temperature of 75°C.
Remove and rest for 5–6 minutes.
Meanwhile, combine the cooled risotto with the basil pesto and grated Parmesan.
Divide into 6 equal portions.
Press a cube of mozzarella into the centre of each portion and roll into thick patties.
Coat each risotto cake in the flour, then beaten egg, then the panko breadcrumbs.
Lightly spray with oil.
Air fry at 200°C for 10–12 minutes, turning halfway through, until crisp and golden.
For the sauce, place the cherry tomatoes into a small oven-safe dish.
Air fry at 190°C for 8 minutes until blistered.
Transfer to a saucepan with the butter and garlic.
Cook for 1 minute, gently crushing the tomatoes.
Stir in the double cream and Parmesan.
Simmer gently for 2–3 minutes.
Finish with the chopped basil and season with freshly cracked black pepper.
Slice the rested chicken on the diagonal.
Serve alongside the crispy pesto risotto cakes and Tenderstem broccoli.
Spoon over the roasted tomato basil cream.
Finish with fresh rocket, Parmesan shavings and basil leaves.