180-200gm Chicken breast fillet
Salt/pepper
1 tbsp Olive oil
20gm Oyster mushroom
20gm Egg plant
20gm Green zucchini
1 tbsp Heavy cream
1 tsp Onion white[chop]
1tsp Garlic [ chop]
1 tsp Parmesan cheese

Parmesan polenta.
100gm Polenta grain
200gm Fresh milk
200gm Chicken stock
1 tsp Rosemary fresh
1pc Bayleaf
Salt/pepper
30gm Parmesan cheese

Baked cauliflower gratin.
120gm Cauliflower
80ml Béchamel sauce
Salt/pepper
30gm Cheddar cheese
20gm Parmesan cheese
1 tbps Parsley chop

Procedure chicken duxelle
Wash and clean the chicken breast fillet then cut the center like pocket then season with salt and pepper[set a side]
Reheat sauté pan, add olive oil, garlic, shallot till translucent then stir oyster mushroom, egg plant, green zucchini season with salt and pepper finish with heavy cream and parmesan cheese. then stuffed the mushroom duxelle to the pocket of chicken breast fillet, seared both side the chicken till golden brown then finish to oven 12-15 minutes.

Parmesan polenta.
In a heavy large pan warm the milk, chicken stock, bay leaf, rosemary with salt and pepper. Slowly pour the polenta grain stir into the liquid till the polenta is pluppy or cooked to finished add the parmesan cheese. to taste salt and pepper.

Baked cauliflower gratin
Wash and clean the cauliflower set a side.
In a boiling water blanch the cauliflower till half cooked.