INGREDIENTS

1. 4boneless skinless chicken breasts
2. 3 3/4cupschicken stock
3. 1cup finepolenta
4. 4tablespoonsbutter
5. 1lbbaby spinach
6. 6ounces lamb’slettuce
7. 8sprigs freshlavender
8. 12cherry tomatoes, halved
9. salt and black pepper

10. Lavender Marinade

11. 6 freshlavender flowers
12. 2teaspoons finely gratedorange rind
13. 2clovesgarlic, crushed
14. 2teaspoonshoney
15. 2tablespoonsolive oil
16. 2teaspoons freshly choppedthyme
17. 2teaspoons freshly choppedmarjoram

DIRECTIONS

1. To make the marinade, strip the lavender flowers from the stems and combine with the orange rind, garlic, honey and salt; add the olive oil and herbs.
2. Slash the chicken deeply, spread the mixture over the chicken and marinate in the refrigerator 20 minutes.
3. To cook the polenta – in a heavy saucepan, bring the chicken stock to a boil; add the polenta in a steady stream, stirring all the time until thick; this will take 2 to 3 minutes.
4. Turn the cooked polenta out onto a 1 inch deep buttered tray and allow to cool.
5. Heat the broiler to medium. (If using a barbecue, let the embers settle to a steady glow)Grill the chicken about 15 minutes, turning once.
6. Cut the polenta into 1 inch cubes with a wet knife.
7. Heat the butter in a large frying pan and fry the polenta until golden brown.
8. Wash the salad leaves and spin dry, divide among 4 large plates.
9. Slice each chicken breast and lay over the salad.Place the polenta among the salad, garnish with sprigs of lavender and tomatoes, season to taste and serve.