Name: Chicken with polenta and salsa verde
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Chicken with polenta; 4 (680g) chicken breast fillets; 1 tablespoon olive oil; 3 cup (750ml) chicken stock; 1 cup (170g) polenta; 1/4 teaspoon white pepper; 1/4 cup (20g) grated parmesan cheese; 2/3 cup (160ml) milk; 2 medium (240g) zucchini; Salsa verde; 1/2 cup chopped flat-leaf parsley; 1/4 cup chopped fresh basil; 1 clove garlic, crushed; 2 teaspoon drained baby capers; 1 teaspoon dijon mustard; 1/2 cup (125ml) extra virgin olive oil; 2 teaspoon red wine vinegar

Ingredients

Chicken with polenta

4 (680g) chicken breast fillets

1 tablespoon olive oil

3 cup (750ml) chicken stock

1 cup (170g) polenta

1/4 teaspoon white pepper

1/4 cup (20g) grated parmesan cheese

2/3 cup (160ml) milk

2 medium (240g) zucchini

Salsa verde

1/2 cup chopped flat-leaf parsley

1/4 cup chopped fresh basil

1 clove garlic, crushed

2 teaspoon drained baby capers

1 teaspoon dijon mustard

1/2 cup (125ml) extra virgin olive oil

2 teaspoon red wine vinegar

Method

1.Cut the chicken in half horizontally. Heat the oil in a non-stick frying pan; cook the chicken in batches until browned on both sides and just cooked through. Remove from the pan and cover to keep warm.

2.Meanwhile, bring the stock to the boil in a medium saucepan; gradually add polenta and stir over a medium heat until soft. Stir in the pepper, parmesan cheese and milk. (Or, alternatively, combine the polenta, chicken stock and pepper in a large microwave-safe bowl; cover and cook on high for about 6 minutes, stirring halfway through cooking time.)

3.For the salsa verde, combine all the ingredients in a small bowl and season to taste with salt and pepper.

4.Quarter the zucchinis lengthways. Steam or microwave until just tender; drain.

5.Serve the chicken on polenta with zucchini; top with salsa verde.

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Ingredients

Method

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