Arrange 2 sage leaves on each chicken breast.
Wrap each chicken breast in 2 slices of parma ham to enclose the chicken and sage.
Heat a little oil in a pan and fry the chicken breasts over a medium heat for about 5 minutes on each side until the ham is golden and crispy and the chicken is cooked through. Add stock to the pan,cover with a lid and simmer for 10 minutes, then set aside.
To make the polenta: Place the ingredients in a saucepan and stir until there are no lumps.
Place over a medium heat and cook, stirring continuously for 10–15 minutes until smooth and creamy.
Add Parmesan and thyme; season.To serve:
Serve chicken with polenta and herb micro greens.
Reprinted with the permission of Fairlady.
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