Step 1

Process tomato in a food processor until smooth. Heat a saucepan over medium heat and spray with oil. Cook onion and celery, stirring occasionally, for 5 minutes or until soft. Stir in garlic for 1 minute or until aromatic. Add tomato, water and vinegar. Bring to boil. Reduce heat to low and simmer for 10 minutes or until mixture reduces slightly.

Step 2

Meanwhile, cut each chicken breast in half horizontally. Place 1 piece of chicken between 2 pieces of baking paper. Beat with a rolling pin or meat mallet until 3-4mm thick. Cut in half. Repeat with remaining chicken pieces.

Step 3

Place a sage leaf in the centre of each piece of chicken. Top with bocconcini and sprinkle with lemon rind. Roll chicken to enclose filling and secure with toothpicks.

Step 4

Add the chicken to tomato mixture and simmer for 10 minutes or until the chicken is cooked through.

Step 5

Bring the extra water to the boil in a large saucepan over high heat. Reduce heat to low. Add polenta in a slow, steady steam, stirring constantly. Stir for 2-3 minutes or until tender. Remove from heat. Season with pepper.

Step 6

Divide polenta among shallow bowls. Top with the chicken and sauce. Serve with the steamed carrots and beans.