Ingredients:
4 boneless chicken breasts
3 3/4 cups light chicken stock
1 cup fine polenta or cornmeal
4 tablespoons butter, plus extra for greasing
1 pound young spinach
6 ounces lamb's lettuce
8 sprigs fresh lavender
8 small tomatoes, halved
salt and freshly ground black pepper

For the Marinade:
6 fresh lavender flowers
2 teaspoons finely grated orange zest
2 garlic cloves, crushed
2 teaspoons clear honey
2 tablespoons olive oil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram
salt

Serves 4

1. To make the marinade, strip the lavender flowers from the stems and combine with the orange zest, garlic, honey and salt. Add the olive oil and herbs. Slash the chicken deeply, spread the mixture over it and let it marinate in the refrigerator for 20 minutes.
2. To make the polenta, bring the chicken stock to a boil in a heavy saucepan. Add the cornmeal in a steady stream, stirring all the time, until thick. Turn the cooked polenta out onto a shallow buttered platter and let it cool.
3. Cook the chicken on a medium grill or under the broiler for about 15 minutes, basting with the marinade and turning once, until cooked through. For a more intense lavender flavor, toss used lavender stems onto the coals of the grill before grilling.
4. Cut the polenta into 1-inch cubes using a wet knife. Heat the butter in a large frying pan and fry the polenta until golden.
5. Divide the salad leaves between four dinner plates. Slice each chicken breast and arrange over the salad. Arrange the polenta among the salad, decorate with sprigs of lavender and freshly ground black pepper and serve.