You’ll Need
For the Chicken
2 large chicken breasts
4 slices prosciutto
100g fresh mozzarella, sliced
8 fresh sage leaves
1 tbsp extra virgin olive oil
Sea salt
Freshly cracked black pepper
For the White Wine Cream Sauce
150ml dry white wine
100ml double cream
1 tsp Dijon mustard
2 cloves garlic, finely sliced
1 tsp fresh thyme leaves
20g grated Parmesan
Freshly cracked black pepper
To Serve
Buttered baby potatoes
Tenderstem broccoli
Optional but Dangerous
Parmesan crisps
Crispy pancetta
Truffle oil
Roasted asparagus
Method
Preheat your air fryer to 190°C.
Using a sharp knife, cut a deep pocket into each chicken breast without slicing all the way through.
Fill each pocket with the sliced mozzarella and four fresh sage leaves.
Fold the chicken closed and wrap each breast tightly with two slices of prosciutto.
Brush lightly with the olive oil and season with black pepper.
Place the chicken into the air fryer basket and cook at 190°C for 18–20 minutes, turning halfway through, until the prosciutto is lightly crisp and the chicken reaches 75°C in the thickest part.
Remove the chicken and rest for 5 minutes.
Meanwhile, combine the white wine, double cream, Dijon mustard, garlic, thyme, Parmesan and black pepper in a small heatproof dish.
Place into the air fryer for 4–5 minutes, stirring once, until the sauce has reduced slightly and become smooth and creamy.
Slice each chicken breast thickly to reveal the melted mozzarella centre.
Spoon the warm cream sauce onto the plates, arrange the chicken on top and serve with buttered baby potatoes and Tenderstem broccoli.