Name: Chicken saltimbocca and creamy polenta
Prep time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 8 fresh sage leaves; 4 chicken breast fillets; olive oil for frying; 60 g parma ham or Black Forest ham; salt and freshly ground black pepper; 1/2 c stock chicken; pinch sugar to taste; 1 c maize meal polenta; 2 c stock chicken; 2 c milk; 30 g parmesan cheese grated; 1 Tbs fresh thyme; salt and freshly ground black pepper; micro greens to serve

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Ingredients (14)

8	fresh sage — leaves
4	chicken breast fillets
	olive oil — for frying
60 g	parma ham — or Black Forest ham
	salt and freshly ground black pepper
1/2 c	stock — chicken
pinch	sugar — to taste

For the polenta:

1 c	maize meal — polenta
2 c	stock — chicken
2 c	milk
30 g	parmesan cheese — grated
1 Tbs	fresh thyme
	salt and freshly ground black pepper
	micro greens — to serve

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Method:

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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