- 2 x 400g cans no-added salt diced tomatoes
- 1 red onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 125ml (1/2 cup) water
- 1 tablespoon balsamic vinegar
- 2 (about 250g each) chicken breast fillets
- 8 fresh sage leaves
- 60g bocconcini, torn
- 2 teaspoons finely grated lemon rind
- 1L (4 cups) water, extra
- 170g (1 cup) instant polenta
- Baby carrots, steamed, to serve
- Green round beans, steamed, to serve
Process tomato in a food processor until smooth. Heat a saucepan over medium heat and spray with oil. Cook onion and celery, stirring occasionally, for 5 minutes or until soft. Stir in garlic for 1 minute or until aromatic. Add tomato, water and vinegar. Bring to boil. Reduce heat to low and simmer for 10 minutes or until mixture reduces slightly.
Meanwhile, cut each chicken breast in half horizontally. Place 1 piece of chicken between 2 pieces of baking paper. Beat with a rolling pin or meat mallet until 3-4mm thick. Cut in half. Repeat with remaining chicken pieces.
Place a sage leaf in the centre of each piece of chicken. Top with bocconcini and sprinkle with lemon rind. Roll chicken to enclose filling and secure with toothpicks.
Add the chicken to tomato mixture and simmer for 10 minutes or until the chicken is cooked through.
Bring the extra water to the boil in a large saucepan over high heat. Reduce heat to low. Add polenta in a slow, steady steam, stirring constantly. Stir for 2-3 minutes or until tender. Remove from heat. Season with pepper.
Divide polenta among shallow bowls. Top with the chicken and sauce. Serve with the steamed carrots and beans.