Place the chicken breast on a cutting board. From the long side of the chicken breast, slice the meat in half in a sawing motion, but leave about 1/4 inch so that the two pieces are still intact. Set it aside and repeat with the remaining pieces.

With a large sharp knife, roughly cut the potatoes into slices. Stack the slices up, and slice them into thin strips, about 1/2-inch thick.

Cut the cherry tomatoes in half lengthwise.

Cut the fresh mozzarella cheese crosswise into slices, then slice those slices into small cubes.

Finely chop the fresh basil leaves.

Separate the garlic cloves from the bulb. Slice off the root of each garlic clove, then peel away the skin. Finely mince the peeled garlic.

Finely chop the parsley.

Microwave the potatoes: In a large microwave-safe bowl, add 20 oz stripped potatoes. Cook for 10 minutes, then remove them from the heat.

Make the sauce: In a small mixing bowl, combine 4 tbsp balsamic vinegar, 2 fl oz water, 2 tbsp honey, 2 tbsp Heinz ketchup, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp minced garlic, and 1/2 tsp dried oregano. Mix well with a wooden spoon.

Air-fry the potatoes: Transfer the potatoes to a large glass bowl, then add 1 1/2 tbsp olive oil. Mix gently until the potatoes are evenly coated in olive oil. Place the potatoes in the air-frying basket and air-fry them at 390°F for 15 minutes.

Pan-sear the chicken breasts: Place a large skillet over medium heat and pour in the remaining olive oil. Add 20 oz chicken breast into the skillet and pan-sear each side for 3 minutes 30 seconds (7 minutes in total).

Incorporate the sauce: Turn to low heat, add the sauce to the skillet and cook for 3 more minutes.

Add the cherry tomatoes and cheese: To the same skillet, add 6 oz halved cherry tomatoes and 4 oz cubed fresh mozzarella cheese. Cook for another 1 minute before turning off the heat.

Garnish and serve: Transfer your desired portion onto a platter, and garnish with 1/4 cup chopped basil and 2 tbsp chopped parsley. Enjoy!