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 Bring the stock to the boil and reduce to a simmer, pour in the polenta and whisk continuously until thick. Spread the polenta onto a baking tray and place in the fridge to set. When set cut into cubes.
5 Press chicken cubes and polenta cubes alternately onto presoaked wooden skewers. Drizzle with oil.
6 Heat oil in a frying pan over a medium heat, add the skewers and cook for 2-3 minutes on each side or until cooked through. Serve with the remaining pesto.