4 chicken thighs, skin and bones removed
Salt + pepper
4 slices prosciutto
8 sage leaves
2 tbsp olive oil
70g unsalted butter
1 clove garlic, sliced
700ml chicken stock
1 cup polenta
Small piece parmesan cheese
1 bunch asparagus
1 cup frozen peas
Bring the vegetable stock to a simmer.
Whisk in the polenta then turn down the heat and cook, whisking, for 10 minutes until smooth and creamy.
Remove from the heat and whisk through the butter, parmesan, and season to taste.
While the polenta is cooking, lay the thighs onto a bench between two pieces of baking paper. Firmly beat out with a heavy mallet or rolling pin to slightly flatten the thighs.
Season with salt and pepper then lay the prosciutto over the thighs and roll.
Use a small skewer or toothpick to secure the rolls by piercing them through.
Lay a leaf of sage on the top of each roll.
Place a non-stick frying pan over a medium/high heat and add the oil.
Add the chicken, sage leaf down, cooking to brown the chicken for 3-4 minutes, turning throughout.
Add the butter to the pan and baste the chicken then add the garlic and continue to cook the chicken, turning it for another 4 minutes, adjusting the heat to cook the chicken through, crisp up the sage and brown the butter.
Cut and discard 3cm of woody base from the asparagus, then cut the rest in half. Lightly steam the asparagus and peas, tossing them with the remaining 10g of butter and a little seasoning.
Serve the polenta with the chicken and all the butter and flavours from the pan spooned over, finishing with the greens.