Spinach and capsicum-filled chicken with grilled polenta

1 Spray a 19cm square cake tin with oil and set aside. Place stock and milk in a medium-sized saucepan with 1 1/2 cups water. Bring to the boil. Slowly add polenta, whisking continuously. Cook, stirring constantly, for 5 minutes until thickened. Pour mixture into prepared tin. Cool slightly then refrigerate for about 1 hour or until firm.

2 Meanwhile, steam green beans until tender. Drain then refresh under cold water. In a bowl combine beans, shallots, olives and tomato strips. Toss gently.

3 Combine spinach, mozzarella and capsicum in a small bowl. Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Fill pockets with spinach mixture.

4 Heat a barbecue to medium. Chargrill chicken for 10-15 minutes or until cooked through. Meanwhile, trim edges of polenta and cut in 8 triangles. Spray with oil. Chargrill for about 5 minutes each side until charred and crisp. Serve chicken with polenta and green bean salad.