Start this recipe with the chutney. Dice the onions and garlic and cook in olive oil without coloring, add sugar pine apple and caramelize lightly, than add the vinegar and tomatoes. Allow to simmer until thickened. Next, start the chicken. In a bowl add the boiling water to do couscous according to packet and allow covered for 10 minutes. Once the couscous is cooked mix in the ricotta. Flatten the chicken breast and put the mix in the middle. Roll well with the Parma ham than on foil and cook in oven at 180`c. Cut the potatoes in large chips and blanch, mix the flour and paprika and dust the blanched potatoes with. Preheat the grill, place the potatoes on an oven tray and drizzle some garlic oil and grill until browned.