Ham, Jam, and Asiago Stuffed Chicken

Method:

1. Chop stems off all strawberries. Chop about a quarter of your strawberries into chunks. Blend remaining strawberries into puree.

2. Add all strawberries to a saucepan with sugar and lime juice. Turn heat to medium high. Stir until combined.

3. Bring to a boil. Stir continuously for 2-3 minutes, then reduce heat to low and allow mixture to simmer while we prep the chicken, stirring occasionally.

4. Bring chicken breasts to a cutting board. Slice across the length of the chicken about half way down its’ width. Cut into the breast until there is about 2” of chicken to create a ‘seam’.

5. You should be left with 2 flaps of chicken connected by the back of the breast. Thoroughly salt the front and back of both flaps. Repeat for other breast.

6. Shred your asiago, and get out your ham.

7. Lay down 2-3 slices of ham on the bottom chicken flap. Top with a handful of shredded asiago. Cover asiago with more ham.

8. Once jam has reached desired thickness, remove from heat. Spread jam on top of final ham layer.

9. Place the top chicken flap over all the ingredients, tucking them into the cavity.

10. Place stuffed breasts into air frier - cook for 18 minutes.