You’ll Need
For the Involtini
4 large chicken breasts
60g fresh breadcrumbs
35g Pecorino, finely grated
25g pine nuts, lightly toasted
30g raisins, soaked in hot water and drained
2 tbsp chopped parsley
1 garlic clove, finely grated
Finely grated zest of 1 lemon
1 tbsp olive oil
½ tsp sea salt
½ tsp black pepper
For the Outside
40g panko breadcrumbs
1 tbsp olive oil
Olive oil spray
8 cocktail sticks
To Serve
Warm tomato and basil sauce
Rocket leaves
Optional but Dangerous
Extra Pecorino
Chilli flakes
A cold Sicilian lager
Method
Preheat your air fryer to 190°C.
Slice each chicken breast horizontally to make two thin escalopes and flatten them gently.
Mix the fresh breadcrumbs, Pecorino, pine nuts, raisins, parsley, garlic, lemon zest, olive oil, salt and pepper.
Spread a compact line of filling across each piece of chicken, leaving a clear border.
Roll tightly, tuck in the sides and secure each involtino with a cocktail stick.
Mix the panko with the tablespoon of olive oil and press it over the outside of each roll.
Lightly spray the basket and arrange the rolls seam-side down with space around them.
Air fry for 14-16 minutes, turning carefully halfway, until crisp and deeply golden.
Check the centre of the thickest roll reaches 75°C, then rest for 3 minutes.
Remove every cocktail stick and serve with warm tomato sauce and rocket.