Step 1

Preheat oven to 200°C. Wrap a slice of prosciutto around the centre of each chicken breast. Spray a non-stick frying pan with oil. Heat over medium-high heat. Cook chicken for 2 minutes each side or until golden. Transfer to a baking tray. Bake for 10 minutes or until chicken is cooked through.

Step 2

Spray frying pan with a little more oil. Sauté shallot, stirring, for 2 minutes or until it softens slightly. Add almonds, garlic and lemon rind and cook for 2 minutes or until almonds are light golden. Add brussels sprouts and cook, stirring occasionally, for 3-4 minutes or until tender-crisp. Season with pepper.

Step 3

Meanwhile, bring milk and water to the boil in a saucepan over medium heat. Reduce to low. Add polenta in a slow, steady stream and cook, stirring, for 6 minutes or until soft and creamy. Season.

Step 4

Divide polenta among serving plates. Top with chicken and brussels sprouts mixture.