Wild Garlic Chicken Saltimbocca, Spinach and Parmesan Polenta, Pepper Jam - James Martin Chef

Ingredients

• 4 skinless chicken breasts, batted out slightly.
• 8 large sage leaves or 8 small leaves wild garlic
• 8 slices prosciutto
• 2 tbsp olive oil
• 30g butter
• 4 tbsp masala
• 200ml chicken stock
• 250g quick-cook polenta
• 75g baby spinach leaves, washed and chopped
• 200g Parmesan, finely grated
• 30ml olive oil or butter
• 3 tablespoons olive oil
• 2 red peppers
• 2 yellow peppers
• 2 orange peppers
• 1 red chilli or chilli flakes
• 1 bay leaf
• 3 tablespoons sugar
• 2 cloves garlic, peeled.
• juice 1 unwaxed lemon
• Salt and pepper
• Lay 2 sage leaves or a wild garlic leaf on top of each, and wrap with 2 slices of prosciutto.
• Heat the oil and butter in a large, non-stick frying pan and add the chicken breasts, neat side down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more.
• Pour over the Masala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked.
• Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little.
• Serve with the polenta and pepper jam on the side.
• Bring 1 litre of water or light chicken stock to the boil in a medium sized pan and add 1 tsp of salt.
• Pour the polenta into the water in a steady stream, stirring continuously. Reduce the heat to low and cook for 1 minute, stirring all the time.
• Stir in the Parmesan spinach and olive oil. Season well with freshly ground black pepper, nutmeg and a little salt.
• Halve, deseeded and finely slice the peppers.
• Remove the paper and lemon halves from the pan and increase the heat to reduce the liquid for approximately 4/5 minutes or until jam-like. Season to taste.
• The pepper jam will keep in a sterilized jar in the fridge for 1-2 weeks.