Ingredients
Sauce:
Dried Porcini mushrooms
8 Fresh Tomato
1/2 Chili
Basil
Salt
Pepper
Garlic - 2 cloves, crushed
Tomato Puree
2 skinless chicken breasts
Rosemary
Fennel seeds
Parmesan cheese
smoked pancetta
oyster mushrooms
asparagus
Spinach leaves
balsamic vinegar
Preparation
Take Sauce ingredients and place in blender - then cook down.
Cut pre-cookd polenta into slices (about .25 - .5 in) Drizzle olive oil on polenta, then grill making char marks
Season chicken breasts with rosemary, fennel, and cheese. cover with parchment paper and pound down to drive in the seasoning and tenderize and flatten the breasts. Do both sides.
Cook the seasoned chicken breasts in a tablespoon of olive oil. Add pancetta to pan while chicken cooks.
Put asparagus on top of polenta after you turn the polenta once.
Add oyster mushrooms to pan with chicken.
Spoon tomato sauce onto plate
Remove chicken from pan - to be sliced
Add spinach to pan, add a little olive oil, cook until wilted.
Plate the polenta, asparagus, spinach, slided chicken, oyster mushrooms, pancetta - drizzle balsamic vinegar over the dish
