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Ingredients
  • 8 large (about 200g each) chicken thigh fillets
  • Salt & freshly ground black pepper
  • 4 bocconcini, quartered
  • 8 large fresh basil leaves
  • 8 slices prosciutto
  • 2 tbsp extra virgin olive oil
  • subheading: Polenta with burnt sage butter:
  • 175g butter
  • ΒΌ cup loosely packed fresh sage leaves
  • 2L (8 cups) water
  • 2 tsp salt
  • 340g (2 cups) instant polenta (cornmeal)
  • 100g finely grated parmesan
  • Salt & freshly ground black pepper
  • Shaved parmesan, extra, to serve
Steps
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