Ingredients

Steps

• Cut a lengthwise slit into the chicken breast.
• Whisk 100g polenta into 300ml hot chicken stock in a mixing bowl.
• Stir in the gorgonzola cheese and butter.
• Stuff the polenta mixture into the slit in the chicken breast.
• Fry the chicken skin-side down in olive oil for 7 minutes until crisp.
• Turn the chicken and cook for 5 minutes until fully cooked through.
• Serve the chicken over a bed of stir-fried green vegetables.