Trim the chicken breasts and slice each breast lengthwise into 3 slices. Place a slice of chicken between 2 sheets of cling film and flatten with a meat basher. In a mixing bowl, combine together the ricotta, ½ grated Parmesan, lemon zest, pine nuts, sage and sliced asparagus. Place the slices of Parma ham individually on sheets of cling film and lay a slice of chicken breast on top of each piece. Divide the filling between the chicken slices, take the 4 corners of the cling film and lift in a way that the Parma ham and chicken cover the filling, now pinch and twist the plastic so that the chicken roll into the shape of a ball. Secure the plastic tightly keeping the nice round shape. Poach the chicken balls in simmering water for approximately 6 minutes. Meanwhile prepare the sauce. Take a small sauce pan and bring the chicken stock to the simmer, whisk in the pepper and the remaining Parmesan cheese. Finish the sauce by whisking in the ice cold butter into the stock. Peel the chicken balls out of the cling film and pop into the oven until the Parma ham is crispy. Serve the stuffed chicken balls on the tomato risotto with the Asparagus spears and a good drizzle of olive oil.

Suggested accompanying wine: DELICATA Victoria Heights Rose Shiraz D.O.K. Gozo