Using a sharp knife, butterfly chicken fillets open and lay flat. Spread each with pesto dip before folding back into shape. Place 2 sage leaves on each fillet and wrap with prosciutto to encase sage leaves.
Spray chicken fillets with oil and brown well in a hot frypan until golden. Transfer chicken to a 30cm x 20cm non-metallic ovenproof baking dish. Spoon Providore d'Italia Sauce around chicken. Cover baking dish with foil and bake in a preheated oven at 180°C for 15 minutes. Remove foil and bake for a further 10 minutes or until chicken is cooked through. Rest for 5 minutes.
Meanwhile, combine milk and bay leaves in a saucepan and bring to a gentle simmer. Remove bay leaves and season to taste. Whisk in the polenta in a thin stream, stirring continuously until polenta thickens. Boil gently for a further 2-3 minutes, stirring continuously. Stir in the cheese.
Slice chicken and serve on a bed of polenta, accompanied with tomato sauce, garnished with sage leaves.
Use smaller chicken fillets, weighing approximately 200g each and ensure that the baking dish you use isn’t too large. Chicken will need to fit snuggly in it so that sauce doesn’t evaporate during cooking.