Method:
1 For the pesto, process basil, garlic, pine nuts and grated parmesan in a food processor until smooth, drizzle in olive oil and season with salt and pepper.
2 Combine 2 tbs of pesto and chicken in a bowl and toss to coat. Spoon the remaining pesto into a small dipping bowl.
3 Place milk in a large saucepan and bring to just below the boil, whisking continuously pour in polenta and whisk for 4 minutes or until thickened. Stir through parmesan and spinach, season with salt and pepper, adding more milk if needed.
4 Heat oil in frying pan over medium-high heat. Add the chicken and cook for 5-6 minutes, turning or until cooked through.
5 Spoon the polenta onto a plate, top with chicken and serve with remaining pesto.