punnet of cherry tomatoes
olive oil
basil leaves
chopped red onion
3 chicken breasts
8 sprigs of thyme or lemon thyme
piece of lemon peel
basil leaves
2 fresh bay leaves (dried would be fine)
1 Tblspn Sumac
2 cups chicken stock
2 cups water
1 cup polenta
2 cups chicken stock
2 cups boiling water
parmesan cheese (or crumbled blue cheese)
chopped fresh parsley
Turn on oven to hot, roast whole cherry tomatoes, which are sprayed with oil or brushed with olive oil. Let cool.
Boil top ingredients, add chicken then simmer for 8 minutes. Drain, slice and serve over polenta.
For polenta, boil stock and milk, pour in polenta, stir until cooked for 3 minutes. Add grated parmesan or crumbled blue cheese.
To serve, put polenta on the plate, add sliced poached chicken on top. On the side have the roast tomatoes with olive oil, basil and red onion.
Enjoy, it's easy and so healthy and delicious.