Step 1: Marinate the onions

• Place the onions into a small bowl and cover with balsamic vinegar and set to one side to allow them to marinate.

Step 2: Cook the Chicken

• Place the chicken breasts directly into the air-fryer basket on top of the crisper rack and cook for 15-20 minutes depending on how thick your chicken breasts are. The chicken breasts I have used are 250g each and are quite thick, these cook perfectly in 20 minutes. Adjust your cooking time to suit your size of chicken and ensure it is cooked through to the middle of the thickest part of the chicken.

Step 3: Make the pesto

• Place the pesto ingredients into a mini chopper processor and pulse until you get to a grainy, coarse, pesto consistency. Set the pesto to one-side while you continue with the recipe.

Step 4: Prepare the tomatoes and mozzarella balls

• Chop all of the tomatoes in half and make mozzarella balls using a small melon ball scoop. If you do not have this utensil, simply shred the mozzarella with your hands into small pieces.

Step 5: Assemble the dish

• You are now ready to assemble the dish! Slice the chicken into strips width-ways and place it on the serving plate. Add the tomatoes, mozzarella balls and drizzle the basil pesto on top.
• Serve with extra basil leaves and a drizzle of balsamic if desired.

Step 6: Serve and Enjoy!