Oregano chicken and mushrooms on creamy polenta

1 Preheat oven to 180°C. Line a shallow baking dish with baking paper. Place tomatoes in the dish with a drizzle of extra-virgin olive or canola oil and pinch of cracked black pepper. Prick tomato skins with a sharp skewer or knife tip. Bake for 10-15 minutes until soft.

2 Meanwhile, spray a large frying pan with oil and place over a high heat. Cook chicken for 3–4 minutes each side until cooked through and golden. Sprinkle with oregano, remove from pan and keep warm.

3 Spray pan with a little more oil. Add mushrooms and 2 tablespoons water. Cook over a high heat for 5 minutes until soft.

4 While mushrooms are cooking, in a medium saucepan, bring 4 cups water to the boil. Slowly add polenta in a steady stream, stirring constantly, until mixture boils. Reduce heat to low and stir for 5 minutes until polenta is soft and creamy, then stir through parmesan. Meanwhile, boil or microwave green beans until just cooked.

5 To serve, top polenta with chicken and mushrooms and tomatoes and green beans on the side.