You will need (for 2):
2 chicken breasts
6 thin slices of Parma ham
2 spring onions
A handful of mushrooms
2 heaped tbsp Greek yoghurt
100 g quick-cook polenta
20 g Parmesan, grated
2 heaped tbsp plain flour
1 tbsp chopped parsley
Pinch dried sage
Prepare the polenta: boil 400 ml water, then add the polenta and stir energetically for about 5 min, or until thickened. Add some seasoning and the Parmesan. Pour into a lightly oiled dish or tray, spread out as evenly as you can then leave to cool and firm up.
Prepare the stuffing: finely chop the spring onions and mushrooms. In a small frying pan, heat up about 1 tsp olive oil, then gently fry the onions, mushrooms, parsley and sage on a low to medium heat.
When cooked through, season and tip into a small bowl and leave to cool for a few minutes. Add the yoghurt.
Lay the chicken breasts on a chopping board. With a sharp knife, cut horizontally through the thickest part of the breast, stopping about 1 cm short of the edge. Open the breast like a book, and flatten with a rolling pin. The aim is to have a fairly even thickness the whole way through.
On another board, lay 3 slices of Parma ham, overlapping them slightly. Place one chicken breast on them, and half of the mushroom mixture.
Roll tightly, overlapping the ends of the ham slices so the mushroom mixture doesn’t escape. Repeat with the other breast.
Cut the polenta into strips the size of chunky chips, and lightly coat these in flour.
Heat up two frying pans, lightly brushed with olive oil, on a medium heat. Carefully lower the chicken in the first one, cook on one side for about 5 min, then turn. Cook for about 15 min in total, making sure it is evenly coloured on all sides.
At the same time, lay the “chips” in the other pan and turn every few minutes to ensure an even, golden colour.
When the chicken is cooked through, rest under a foil sheet for 2 min, then serve with the chips.