Wild Garlic Chicken Saltimbocca, Spinach and Parmesan Polenta, Pepper Jam

jamesmartinchef.co.uk

subheading: Chicken Saltimbocca:

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

subheading: Polenta with Spinach:

250g quick-cook polenta

75g baby spinach leaves, washed and chopped

200g Parmesan, finely grated

30ml olive oil or butter

subheading: Fresh Pepper Jam:

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

Directions at jamesmartinchef.co.uk

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