1

Use a meat mallet to pound each chicken breast fillet to 1.5cm thickness. Top half of each chicken piece with a sage leaf. Fold chicken to enclose, place another sage leaf on the outside, then wrap each chicken piece with a quarter of the prosciutto.

2

Heat oil in a large non-stick frying pan over high heat. Add chicken and cook for 3 minutes each side or until breast is cooked through. Remove from pan and cover to keep warm.

3

Place milk and 1 cup (250ml) cold water in a medium saucepan over medium-high heat and bring to the boil. Reduce heat to low and gradually stir in polenta. Cook, stirring, for 6–8 minutes or until thickened. Stir in grated parmesan and season with salt and freshly ground black pepper.

4

Boil, steam or microwave asparagus and beans until just tender. Drain. Divide polenta among four serving plates, top with chicken saltimbocca and serve with asparagus and beans.