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4 small chicken breasts
4 slices Parma ham
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, grated
60g tomato puree
100ml chicken stock, made with 1 stock cube
¼ tsp sugar
125g mozzarella ball, torn into pieces
40g grated Italian cheese
Salt and black pepper
1. Place each chicken breast between two pieces of cling film and bash with a rolling pin until each breast is about 2cm thick. Season with salt and black pepper
2. Wrap the Parma ham around the chicken lengthways and place the wrapped chicken on two air flow racks lined with parchment paper. Insert the air flow racks on the top and middle shelves of the air fryer and set the temperature to 180C for 20 minutes, rotating the racks halfway through to ensure even cooking.
3. Meanwhile heat a frying pan with 1 tbsp oil, add the onion and fry gently for 5 minutes until softened but not coloured. Add the garlic and tomato puree and cook for a minute. Pour in the passata and stock and season with salt and black pepper. Add the sugar and bring the sauce to the boil, then reduce the heat and simmer gently for 4-5 minutes until the sauce thickens.
4. Season the sauce then pour half into the base of a ceramic dish or roasting tin, place the chicken breasts on top and cover with the remaining sauce. Arrange the mozzarella on top, sprinkle over the parmesan then return to the air fryer for 10-15 minutes until the sauce is bubbling and the cheese has melted.
Try serving with a crisp green salad and some warm ciabatta bread to soak up the sauce.