Made this delicious salad and it's a definite keeper :)
4 chicken breasts
1 1/2 cups polenta
3 3/4 cup chicken stock
1/4 cup butter
spinach
small tomatoes
pecans
feta
Marinade fro chicken:
dried lavender
2 tsp grated orange rind
2 cloves garlic crushed
2 tsp honey
2 tbsp olive oil
2 tsp chopped fresh thyme
2 tsp chopped fresh marjoram
(mix together and spread on chicken. leave to marinate for at least 30 minutes)
Bring chicken stock to a boil. Add polenta and cook on low heat 3-4 minutes, until thick stirring continuously. Spead into a 9 x 13 baking dish. Let cook until hard. Cut into 1 inch cubes. Heat butter in frying pan and cook cubes until golden brown. Also grill or broil chicken.
Serve chicken and polenta over a bead of spinach topped with tomatoes, pecans and feta.
