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  • 4 chicken Maryland’s, bone removed (ask your butcher)
  • 4 rashes of streaky bacon or pancetta
  • 2 cloves garlic, finely chopped
  • 8 sage leaves, finely chopped
  • ¼ cup parsley, chopped
  • 1 lemon for zesting
  • 4 tbsp extra virgin olive oil
  • 25g butter
  • Salt
  • White pepper

For the polenta:

  • 1 cup milk
  • 50g instant polenta
  • 50g butter
  • 50g grated parmesan
  • Salad leaves, optional
  1. Pre heat oven to 180°C
  2. Combine 2 tbsp of olive oil, the sage, garlic, and parsley in a bowl. Add the chicken and mix well. Leave to marinate for two hours in the fridge.
  3. Remove chicken from fridge and place streaky bacon on the flesh side of the chicken. If the bacon is too thick, place between two sheets of paper and pound with a meat mallet.
  4. Place 2 tbsp olive oil in a fry pan and bring to medium heat.
  5. Season the skin side of the chicken with salt and pepper to and cook until crispy, about 6 minutes.
  6. Place the pan with the chicken in the oven for 12 minutes. Once the chicken is cooked, remove from the pan and rest.
  7. To make a sauce, deglaze pan with 125ml water and add 25g butter. Scrape the bottom of the pan and reduce liquid by half. Pour the chicken sauce in a small pot and set aside
  8. To cook the polenta, bring milk to a simmer. Slowly add the polenta in a steady stream, whisking to avoid lumps. Keep cooking on a gentle heat until polenta is thick and soft.
  9. Take off the heat and add parmesan, butter and pepper.
  10. To serve, place polenta on the plate, slice chicken in half and place on the polenta.
  11. Drizzle some sauce and place some tossed salad leaves on the side.
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