Try this grilled chicken dish that's filled with classic Italian flavours – basil, lemon and creamy blue cheese. It's refreshing.
Ingredients
- Grated zest of 1 lemon, plus a good squeeze of lemon juice
- Large handful fresh basil leaves
- 1 small garlic clove
- 1/2 tsp coarse sea salt
- 2 tbsp olive oil
- 4 skinless chicken breast fillets
- 300ml milk
- 150g instant polenta
- 150g dolcelatte or Gorgonzola, diced
Method
- 1. Preheat the grill to medium-high. Put the lemon zest in a mini-chopper or food processor with the basil, garlic and sea salt, and whizz until finely chopped. Add the oil and lemon juice, and whizz again to make a loose paste.
- 2. Rub the paste over the chicken breasts. Grill for 12-15 minutes, turning halfway, until the chicken is golden brown and cooked through.
- 3. Meanwhile, pour the milk into a large pan with 400ml water. Add a little salt and bring to the boil. Reduce the heat to low, then add the polenta and beat with a wooden spoon until smooth. Cook, stirring, for 4-5 minutes, until thickened.
- 4. Stir the cheese into the polenta, then quickly spoon into 4 shallow bowls. Top each with a chicken breast and serve immediately with green beans and a wedge of lemon, if you like.
Nutritional info
Per serving: 552kcals, 24.1g fat (11.8g saturated), 51.1g protein, 31.2g carbs, 3.5g sugar, 1.7g salt
Chef's tip
Soft polenta sets fairly quickly so don’t cook it until just before serving. If it does start to set before you’re ready to serve, add a splash of hot water from the kettle and beat with a wooden spoon to soften again.
Wine Recommendation
Avoid very dry, lean whites and stick with the fuller flavours of the Chardonnay grape, perhaps picking one from Sicily.