Chicken with polenta and salsa verde | Women's Weekly Food

Ingredients

• Chicken with polenta
• 4 (680g) chicken breast fillets
• 1 tablespoon olive oil
• 3 cup (750ml) chicken stock
• 1 cup (170g) polenta
• 1/4 teaspoon white pepper
• 1/4 cup (20g) grated parmesan cheese
• 2/3 cup (160ml) milk
• 2 medium (240g) zucchini
• Salsa verde
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh basil
• 1 clove garlic, crushed
• 2 teaspoon drained baby capers
• 1 teaspoon dijon mustard
• 1/2 cup (125ml) extra virgin olive oil
• 2 teaspoon red wine vinegar