Ingreadient :

• 4 skinless chicken breasts, batted out slightly.
• 8 large sage leaves or 8 small leaves wild garlic
• 8 slices prosciutto
• 2 tbsp olive oil
• 30g butter
• 4 tbsp masala
• 200ml chicken stock
• 250g quick-cook polenta
• 75g baby spinach leaves, washed and chopped
• 200g Parmesan, finely grated
• 30ml olive oil or butter
• 3 tablespoons olive oil
• 2 red peppers
• 2 yellow peppers
• 2 orange peppers
• 1 red chilli or chilli flakes
• 1 bay leaf
• 3 tablespoons sugar
• 2 cloves garlic, peeled.
• juice 1 unwaxed lemon
• Salt and pepper

Direction :

1. Lay 2 sage leaves or a wild garlic leaf on top of each, and wrap with 2 slices of prosciutto.
2. Heat the oil and butter in a large, non-stick frying pan and add the chicken breasts, neat side down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more.
3. Pour over the Masala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked.
4. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little.
5. Serve with the polenta and pepper jam on the side.
6. Bring 1 litre of water or light chicken stock to the boil in a medium sized pan and add 1 tsp of salt.
7. Pour the polenta into the water in a steady stream, stirring continuously. Reduce the heat to low and cook for 1 minute, stirring all the time.
8. Stir in the Parmesan spinach and olive oil. Season well with freshly ground black pepper, nutmeg and a little salt.
9. Halve, deseeded and finely slice the peppers.
10. Heat the olive oil in a large pan. Add the peppers, chilli, bay leaf, garlic, sugar, lemon juice and the lemon halves. Place a piece of wet, crushed greaseproof paper over the peppers and cover with a lid. Gently cook for 35-40 minutes or until the peppers are meltingly soft.
11. Remove the paper and lemon halves from the pan and increase the heat to reduce the liquid for approximately 4/5 minutes or until jam-like. Season to taste.
12. The pepper jam will keep in a sterilized jar in the fridge for 1-2 weeks.