Polenta chips are a lovely alternative to potato. Stir though grated parmesan cheese before you set the mixture for extra flavour.
2 cups milk
2 cups chicken stock
1½ cups polenta
½ cup parmesan cheese, finely grated
4 chicken breast fillets, skin on
fresh tarragon leaves
1 lemon, shredded rind and 2 tbsp juice
olive oil or vegetable oil, for deep frying
2 tbsp olive oil, extra
2 garlic cloves, finely shredded
250g green and yellow beans, trimmed
1. Grease and line a 4cm deep 30cm x 19cm (base) pan with baking paper. Heat milk and stock in a large deep saucepan over a high heat and bring to the boil. Add polenta in a steady stream, whisking constantly until combined. Reduce heat to low. Cook for 8-10 minutes, stirring constantly with a wooden spoon until thick. Remove from heat and stir in butter and cheese. Spoon into prepared pan. Smooth top. Cover and refrigerate for at least 3 hours, preferably overnight.
2. Preheat oven to 200C. Gently separate skin from chicken flesh and put tarragon leaves under the skin with lemon rind. Drizzle lemon juice over chicken breasts and season well with salt and pepper.
3. Heat a chargrill pan over medium-high heat. Add 2 chicken breasts and cook skin-side-down for 2 minutes or until golden. Turn and cook for a further 2 minutes. Place on tray in oven. Chargrill remaining chicken breast then transfer to oven for 5 minutes or until cooked through.
4. Half fill a deep saucepan with oil and place over a medium-high heat. Cut polenta into 2cm-thick, 7cm-long chips. Add ¼ chips to oil and cook for 2-3 minutes or until golden. Transfer to wire rack. Cook remaining portions. Sprinkle with sea salt.
5. Heat oil in a non-stick frying pan. Add garlic and cook for 1 minute. Add beans and 1 tbsp water. Cover and cook for 2 minutes or until tender. Serve chicken with beans and polenta chips.