Try this grilled chicken dish that's filled with classic Italian flavours – basil, lemon and creamy blue cheese. It's refreshing.
Serves 4
Ready in 30 minutes
Per serving:
552kcals
24.1g fat (11.8g saturated)
51.1g protein
31.2g carbs
3.5g sugar
1.7g salt
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.
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.
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.
© delicious. magazine
Avoid very dry, lean whites and stick with the fuller flavours of the Chardonnay grape, perhaps picking one from Sicily.
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